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Hickory Nut Cake

1½ cupfuls hickory nut meats I lb. (2 cups) sugar 1/2 lb. (I cup) butter 3 eggs 1/2 pint (I cup) buttermilk I teaspoonful baking soda I lb. (4 cups) sifted flour 1/4 teaspoonful salt I teaspoonful almond extract Cream the butter and sugar together, then add the eggs well beaten, the salt, extract, the soda dissolved in the buttermilk, flour, and the nuts chopped.

Mix carefully and pour into a buttered and floured casserole and bake in a moderate oven for one hour.