Replace the pieces of the fruit you cut out, and attach them by a needle and green silk. Make then the following pickle, by boiling for ten minutes:

White-wine vinegar6½qts.
Black peppercorns3oz.
Mustard seed6oz.
Garlic2oz.
Shalots1oz.
Mace1½oz.
Cloves2oz.
Long pepper3oz.

Lay the mangoes in a deep straight-sided jar, and pour the pickle when cold upon them, covering completely, and an inch above at least, then make secure with bladder and leather. These will require three or four months at least before fit for use.

GREEN WALNUTS.

Get a hundred of fine large walnuts while the shells are yet tender, wrap them up in vine leaves separately, put them into jars along with plenty more vine leaves, and so that they cannot suffer by contact with each other, and cover plentifully with the best light-coloured vinegar; make secure from the air, and let them remain so for three weeks. Now pour off the vinegar, wrap up again the fruit in fresh vine leaves, and fill the jars with vinegar as before, this must be continued two weeks longer, when you may take off the leaves, put the fruit into jars, and make the following pickle for them:

Pale vinegar, with enough salt in it to float an egg3quarts
Garlic, minced1½oz.
Cloves, bruised2oz.
Mace, bruised1oz.
Allspice, bruised1½oz.
Nutmeg, bruised2oz.

Let these simmer fifteen minutes, and pour the whole, boiling hot, over the walnuts; tie bladder and leather over the jars, and keep four months before breaking in upon them.

WALNUTS PICKLED WHITE.

Bespeak a hundred of the largest walnuts just when they will suit your purpose, that is, to admit of their being peeled down to the very white interior, the kernels; have ready a brine of one pound of salt to the gallon, and pop your walnuts into it, overhead, as you get them peeled, and when all done, keep them well covered in the brine four hours. Next put a pan of pure water over the fire, and just as it is coming to boil, lay in the fruit, which must not be boiled at all, only simmered, for about ten or twelve minutes. Then transfer them to a pan of cold water, with a trifling amount of salt in it; after being in this ten minutes, take them out, and remove them into a pickle of two and a half pounds of salt to the gallon, in this let them be kept half an hour, totally immersed in the pickle to protect the colour. Next take them out, and lay them between cloths to dry; each nut then must be wiped separately, and put into clean white earthenware jars, with this mixture—

Mace, bruised1½oz.
Cloves, bruised2oz.
White pepper, bruised2oz.
Bay leaves, shred1½oz.
Laurel leaves, shred1oz.