Take half a hundred of walnuts just when they are ready for pickling, that is, when punctured with a pin no shell can be perceived. Take a jar that will a little above hold them, deposit in it a layer of coarse-sugar half an inch thick, on this make a layer of walnuts well wiped, and every one sound, then a layer of sugar, and so on alternately to near the top of the jar. The allowance of sugar must be half a pound to every score of nuts. Tie coarse paper over the mouth of the jar and place it in a saucepan of boiling water, in which it must remain three hours. This will dissolve the sugar; the syrup should now cover the fruit; if it does not, add some more sugar and continue the simmering. When cold, cover the mouth of the jar with bladder, and do not disturb them for six months, for the longer kept the better they will be. These will be found of excellent and extensive use in families of many children as a gentle aperient medicine. One is a dose for a child of five to seven years old, and so in advancing ratio, and instead of proving nauseous to young palates, will be regarded as a treat, and, if I am not mistaken, adults will occasionally be troubled with constipation.
APPLE MARMALADE.
Pare and core two pounds of rather acid apples, put them into an enamelled pan with a pint of sweet cider, or with half a pint of cape wine, and a pound of crushed good loaf sugar, and cook them slowly by a gentle heat three hours. Squeeze the fruit first through a colander and then through a sieve. If not sweet enough add powdered sugar to your taste. Put it in small white jars, cover with bladder and writing paper. It will be very nice, and extremely wholesome as supper for the juveniles, and for the aged, eaten with cream or milk.
RED CURRANTS.
Take currants for this purpose just before they have attained a perfect red colour. Select the nicest bunches, which keep separate, and accept no single ones but what are clear and sound. Boil these with the fruit until the colour of the vinegar is changed by it,
| Loaf sugar, sifted | 2 | lb. |
| Bay salt, beaten fine | ½ | lb. |
| Bay leaves, shred | 1 | oz. |
| Sal prunelle | ¼ | oz. |
| White wine, or palest vinegar | 2 | quarts |
skim it well, and let it get cold. Strain it now nicely, and press the fruit in a sieve, to obtain as much of the colour as possible. Boil it up again, and skim till quite clear. Now place the bunches and detached fruit into glass jars or tumblers, and pour the liquor hot upon them, so as to cover totally; then tie paper and bladder closely over.
CELERY.
The white part only is used for this purpose. Wash very clean half a dozen fine heads, and wipe them dry. Cut them into pieces to your taste, and make the following pickle:
| Bay salt | 1 | lb. |
| Best ginger, sliced | 2 | oz. |
| Mace | ½ | oz. |
| Capsicums, red and green | 1 | oz. |
| Best vinegar | 2 | quarts |