Note 13 — PREFACE. (continued 3)

To every quart of the strongest vinegar, add one ounce each of black pepper, ginger, shallots, and salt; half an ounce of allspice, and half a drachm of Cayenne. Put these into a stone jar, covered with a bladder, wetted with the pickle; tie over that some leather, and set the jar on a trivet, by the side of a fire, for three days, shaking it three times a day, and then pour it, while hot, on the walnuts, and cover them down with a bladder, wetted with the pickle, &c.

N. B. This pickle is the best, easiest prepared, and cheapest of any, for every kind of article.—It is also an excellent savoury sauce for cold meats.