Upon the foot of the above Receipt, for preserving of Fruits, I have a Notion that we may preserve green Pease, after the same manner, in Bottles, that I have mention'd for the preserving of Goosberries, Currants, _&c._ So that they will eat tender and well tasted at _Christmas:_ it is well worth the tryal, seeing that a Bottle or two cannot be any great Expence, and that Pease are acceptable almost to every one. This I have persuaded some of my Acquaintance to try, but particularly a very curious Person in such matters, who tells me, that provided this method answers what we aim at, he supposes they will be the most agreeable, either to be boiled with Cream, or stew'd in Gravey, after the _French_ manner, for it is a dispute with him, whether they will hold their green Colour; but, as I observ'd before, it may be try'd at an easy Expence. The beginning of this Month is the time to pickle Walnuts, for then the Walnuts have not began to shell, and moreover are not so bitter nor hollow as they will be afterwards; they will now be full flesh'd, and you will have no Loss. The following Method I learnt from Mr. _Foord,_ a curious Gentleman of _Buckingham,_ and has been experienced to be the best way. There is one thing indeed which must be regarded in this Pickle, which is, that every one does not love the Taste of Onion or Garlick; but that may be omitted as we please, only supplying the place with Ginger. To pickle Walnuts. The Walnuts being fit for pickling, wash them, and put them into a Kettle to scald; then with a piece of Flannel rub off the outer Skin, and let them lie till they are quite cold, after which put them into a Vessel of Salt and Water, and let them stand 24 Hours; then take them out, and put them again into fresh Salt and Water for 24 Hours more; then shift them as before, and continue this Practice for fourteen Days, at the end of which time wipe them dry, and lay them in a glazed earthen Pot, _Stratum super Stratum,_ with Spice, whole Mustard-Seed, Horse-Radish slic'd, and Garlick, or Eschalots: that is to say, make a Layer of Walnuts, and strew over it whole Pepper, Ginger slic'd, Horse-Radish slic'd, some whole Mustard-Seed, and three or four Cloves of Garlick; or if Garlick be too strong, as many Cloves of Shalots. Then lay upon these another Layer of Walnuts, and upon them the Roots and Spices as before, and so continue till your Pot is full; then pour over the whole, as much boiling Vinegar as will cover them, and immediately cover the Pot close, and let it stand till the next Day, when we may again pour off the Vinegar from them, without disturbing them; and making it again boiling hot, pour it upon them, and stop them close, as before, to be set by for use. But these will not be fit for eating under three Weeks or a Month, and will be much better by keeping a few Months.