Walnut Catsup.—Crush in a mortar one hundred green walnuts till thoroughly broken up, then place them in a jar with 6oz. of cut up shalots, a head of garlic, two quarts of vinegar and ½lb. of salt. Let all this stand for a fortnight, stirring it twice daily. Now strain off the liquor and put it in a pan with 2oz. of anchovies, 2oz. of whole peppers, ½oz. cloves and ½oz. mace, and boil it, skimming it well. When no more scum rises, strain it off and when cold, pour it off free from sediment, and cork it down closely in small bottles, and store in a dry place.