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Show COMMON much eaten after dinner. WALNUT TREE. ‘The wood is very durable, andbears afine polish, and surpasses in beauty mahogany or any other wood, Itis the only wood properfor gun stocks, as it is very hard, and does not split. MEDICAL VIRTUE. The different parts of the walnuts have different properties, and they differ according as they are more or less ripe. ~The outer covering or husk, and theshell and peel of the are esteemed to be sudorific, especially if used before nuts are quite ripe; and. they have been boiled along1 saparilla and m wood, in the preparation of decoctions used for removing venereal and rheumatic cor ints, and for expelling worms; and it may be remarked, that no insect eats the beautiful Jeaves of this tree, nor is the earth-worm found near it, Aa infusion of the shells thrown out destroys the worms on which it falls. This liquor destroys even the tapeworm. The leaves have the same property. A brown dye is made of the walnut liquor, and gipsies dye res with it, which proves very lasting. An oil is extracted from the nut, sid also to destroy even the tape-worm, and it is better than dlive oil, and, never freezing, is used by painters. In France they burn it in their lamps. COMMON WALNUTTREE. JUGLANS REGIA. ae Class XXY. Moneecia. Order VI. Polyandria. Essent. Gen, Caar. Male flower—Calyxone-leaf. d, scale-like: Corolla six-parted : Filaments eighteen: Female flower—Calyzfour-cleft, above. Corolla four-parted: Styles two: Drupe a furrowed nut. Spec. CHar. Leaves pinnated: Pinne oval, smooth, entire. a DESCRIPTION. X ys Tus is a large beautiful tree. Leaves pinnated, consisting of several pair of opposite pinne, with an odd one atthe end Flowers in April and May, and thefruit is ripe in September. HISTORY. This tree is a native of Persia, but bears ourclimate wonde e 7 % -eallent fruits fully well, and produces abundance of a very excellent fruit Howto rickte WALNUTS. Scald slightly, and rub offthe first skin of a hundred of large walnuts, before they have a hardshell: this mayeasily be ascertained by trying them with a pin. Put them in a strong cold brine, put newbrine the third and sixth days, and take them out and dry them on the ninth, Take an ounce each of long Pepper, black pepper, ginger, and allspice; a quarter of an ounce of cloves, some blades of mace, anda table-spoonful of mustard-seeds: bruise the whole together, put into a jar a layer of walnuts, strew them well over with the mixture, and proceed nthe same manner till all are covered. Then boil three quarts of white wine vinegar, with sliced horse-radish and ginger, pour It hot over the walnuts, and cover close. Repeat the boiling ile vinegar and pourit hot over, three or four days, always Ping the pickle closely covered ; add at the last boiling a few “ves of garlic, or shalots. In five months theywill be fit for Ae, |