Thoroughly bruise one hundred and twenty young walnuts; put to them three-quarters of a pound of fine salt and quart of vinegar; stir them every day or a fortnight; then strain; squeeze the liquor from them through a cloth; add to his one ounce of whole black pepper, forty - cloves, half an ounce of nutmeg; bruised, half an ounce of ginger, and a few blades of mace. Boil the whole for half an hour; strain and bottle it for use.

Walnut Ketchup of the finest quality - Boil or simmer a gallon of the expressed juice of walnuts when they are tender, and skim it well; then put in two pounds of anchovies, bones, and liquor, ditto of shalots, one ounce of cloves, ditto of mace, ditto of pepper, and one clove of garlic. Let all simmer till the shalots sink; then put the liquor into a pan till cold; bottle and divide the spice to each. Cork closely, tie the bladder over, and put it in small bottles. It will keep twenty years in the greatest perfection, but is not fit for use the first year. Be very careful to express the juice at home, for it is generally adulterated if bought.

Irish mode:- Take a few hundred green walnuts, scoop out all the whites, beat them in a mortar, and strain the juice through a cloth; let it stand a day and night, strain it, and pour it off clear. To one pint of this liquor put half a pint of vinegar with half a pound of anchovies, and to each pint thus made a clove or two of garlic, two or three shalots, some horseradish, and one onion cut in quarters; boil it two hours, and then strain it off. When strained add to every pint of liquor half a quarter of an ounce of mace, the same quantity of cloves, of nutmeg, and of whole black pepper, half a pint of port wine, and two table-spoonfuls of soy. Boil them together for half an hour. Then pour it off into an earthen jar, and let it remain covered until it is cold; bottle it off into clean dry bottles, distributing the spice equally in each; cork it down closely; take care in boiling to keep the saucepan covered.