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HINTS TO HOUSEKEEPERS. 99

pour boiling salt and water on them, let them be covered
with it nine days, changing it every third day; then
take them out on dishes and put them in the sun to
blacken, turning them over; then put them in a jar and
strew over them pepper, cloves, garlic, mustard seed and
scraped horse-radish; cover them with cold strong vine-
gar, and tie them up.

Black Walnuts.

Gather the walnuts while you can run a pin through
them; boil them in an iron pot three hours, to soften
the shell; put them in a tub of cold water, hull and wash
them, and put them in your jars; pour salt and water
over them, and change it every day for a week; at the
end of that time scald them in weak vinegar; let them
stand in this three days, then pour it off, and for half a
bushel of hulled walnuts, have quarter of a pound of
cloves, a tea-cup of mustard seed, two spoonsful of black
pepper, a pint of scraped horse-radish, two pods of red
pepper, some sliced onions and garlic; put these in the
jars with the walnuts, and fill them up with strong cold
vinegar.

Pickled walnuts will keep for six or seven years, and
are as good at the last as the first.

Walnut Catsup.

Gather the walnuts as for pickling, and them in
salt and water for ten days, then pound them in a mor-
tar, and to every dozen walnuts put a quart of strong
vinegar; and stir it every day for a week, then strain it
through a bag, and to every quart of liquor put a tea-
spoonful of pounded mace, the same of cloves, and a ew
pieces of garlic or onion; boil it twently minutes and
whe cold bottle it. White or black walnuts are as
good for catsup, as the English walnut, and will keep
good for several years.

Mushrooms.

Take the small round mushrooms that are pale pink
underneath, with white tops, and peel easily, put them