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page 51
that the brine may penetrate; when they are softened put them in a stew-pan with
some clean water, let them simmer gently; put them on a sieve to drain, then lay
them on dishes, and let them stand in the air until they become black; this may
take two days--then put them in a stone jar--let the jar be two-thirds full, and
then fill with the following pickle:
To a quart of the strongest vinegar put an ounce of black pepper, the same of
ginger, of shallots, the same of salt, a half ounce of allspice, half ounce of
cayenne. Put these in a stone jar, cover it with a bladder wetted with the
pickle, tie over that some leather, and set the jar on a trivet by the side of
the fire for three days, shaking it up three times a day, and then pour over the
walnuts while hot; cover them well; tie the bladder and leather over the jar.
The liquor from the pickle is the very best walnut catsup.
CHAPTER VI.
VEGETABLES.
POTATOES.
No vegetable is more wholesome, more easily prepared, and more easily procured
in this country than potatoes.
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