WALNUTS, to have Fresh throughout the Season.
Ingredients.—To every pint of water allow 1 teaspoonful of salt. Mode.—Place the walnuts in the salt and water for 24 hours at least; then take them out, and rub them dry. Old nuts may be freshened in this manner; or walnuts, when first picked, may be put into an earthen pan with salt sprinkled amongst them, and with damped hay placed on the top of them, and then covered down with a lid. They must be well wiped before they are put on table. Seasonable.—Should be stored away in September or October.