Walnut Catchup
Take two hundred walnuts or butter-nuts, while the green shell is still so soft that you can pierce it with the head of a pin. Bruise them to small pieces, in a marble mortar. Transfer them to a broad stone-ware pan, and stew among them six handfuls of salt. Stir them three times a day, for ten days or two weeks. Then squeeze and strain them through a cloth, pressing them very dry, till no more juice comes out. Boil up the liquor with two quarts of cider vinegar, half an ounce of mace, half an ounce of whole pepper, half an ounce of nutmegs broken up, and two roots of ginger cut small, and half a dozen shalots or small onions, peeled and cut up, and a large bunch of sweet herbs. Let the whole boil for half an hour. Then pour off the liquor into a large pitcher, leaving out the bunch of sweet herbs. Pour off the liquor (through a funnel,) into small bottles, having first put into the bottom of each bottle a portion of the spice. Fill the bottle up to the top with the catchup, finishing with a tea-spoonful of salad oil, which will greatly assist in keeping the catchup good. Cork the bottles very closely, and seal the corks.