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page 189
to change the salt and water every three days. Then let them stand in a hair
sieve till they turn black. Put them into strong stone jars, and pour boiling
allegar over them. Cover them up, and let them stand till they be cold. Then
give the allegar three more boilings, pour it each time on the walnuts, and let
it stand till it be cold between every boiling. Then tie them down with paper
and a bladder over them, and let them stand two months. Then make for them the
following pickle.--To every two quarts of allegar, put half an ounce of mace,
and the same of olives; of black pepper, Jamaica pepper, ginger, and long
pepper, an ounce each, and two ounces of common salt. Boil it ten minutes, pour
it hot on your walnuts, and tie them down covered with paper and a bladder.
CHAP. XIX.
OF MADE WINES.
To make Gooseberry Wine.
TAKE gooseberries when they are just beginning to turn ripe, bruise them well,
but not so as to break their seeds; pour to every eight pounds of pulp a gallon
of spring water, and let them stand in the vessel covered, in
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