Gather them while the shells are very soft, and rub them all with a flannel. Then wrap them singly in vine leaves, lay a few vine leaves in the bottom of a large stone jar, put in the walnuts, (seeing that each of them is well wrapped up so as not to touch one another,) and cover them with a thick layer of leaves. Fill up the jar with strong vinegar, cover it closely, and let it stand three weeks. Then pour off the vinegar, take out the walnuts, renew all the vine leaves, fill up with fresh vinegar, and let them stand three weeks longer. Then again pour off the vinegar, and renew the vine leaves. This time take the best white wine vinegar; put salt in it till it will bear an egg, and add to it mace, sliced nutmeg, and scraped horseradish, in the proportion of an ounce of each and a gallon of vinegar to a hundred walnuts. Boil the spice and vinegar about eight minutes, and then pour it hot on the walnuts. Cover the jar closely with a cork and leather, and set it away, leaving the vine leaves with the walnuts. When you take any out for use, disturb the others as little as possible, and do not put back again any that may be left. You may pickle butternuts green in the same manner. TO PICKLE ONIONS. Take very small onions, and with a sharp knife cut off the stems as close as possible, and peel off the outer skin. Then put them into salt and water, and let them stand in the brine for six days; stirring them daily, and changing the salt and water every two days. See that they are closely covered. Then put the onions into jars, and give them a scald in boiling salt and water. Let them stand till they are cold; then drain them on a sieve, wipe them, stick a clove in the top of each and put them into wide-mouthed bottles; dispersing among them some blades of mace and slices of ginger or nutmeg. Fill up the bottles with the best white wine vinegar, and put at the top a large spoonful of salad oil. Cork the bottles well. ONIONS PICKLED WHITE. Peel some very small white onions, and lay them for three days in salt and water changing the water every day. Then wipe them, and put them into a porcelain kettle with equal quantities of milk and water, sufficient to cover them well. Simmer them over a slow fire, but when just ready to boil take them off, and drain and dry them, and put them into wide-mouthed glass bottles; interspersing them with blades of mace. Boil a sufficient quantity of distilled white wine vinegar to cover them and fill up the bottles, adding to it a little salt; and when it is cold, pour it into the bottles of onions. At the top of each bottle put a spoonful of sweet oil. Set them away closely corked. TO PICKLE MUSHROOMS WHITE.