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Walnuts, to have Fresh throughout the Season

INGREDIENTS. -To every pint of water allow 1 teaspoonful of salt.

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 THE WALNUT. 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 the table.

SEASONABLE.-Should be stored away in September or October.

Walnuts, Pickled. (Very Good.) -INGREDIENTS.-100 walnuts, salt and water. To each quart of vinegar allow 2 oz. of whole black pepper, 1 oz. of allspice, 1' oz. of bruised ginger.

WHEATEN FLOUR.

Procure the walnuts while young; be careful they are not woody, and prick them well with a fork; prepare a strong brine of salt and water (4 lbs. of salt to each gallon of water), nto which put the walnuts, letting them remain 9 days, and changing the brine every third day; drain them off, put them on a dish, place it in the sun until they become perfectly black, which will be in 2 or 3 days; have ready dry jars, into which place the walnuts, and do not quite fill the jars. Boil sufficient vinegar to cover them, for 10 minutes, with spices in the above proportion, and pour it hot over the walnuts, which must be quite covered with the pickle; tie down with bladder, and keep in a dry place.

They will be fit for use in a month, and will keep good 2 or 3 years.

TIME.-10 minutes.

SEASONABLE. - Make this from the beginning to the middle of July, before the walnuts harden. Note. When liked, a few shalots may be added to the vinegar, and boiled with it.