If paper is to be used, the wall must; be washed with clean water as before explained, and while wet, the old colour must be scraped off with a knife, or a smooth-edged steel scraper of any sort. It will be best to wet a yard or two at a time, and then scrape. Next wash the wall all over with size, made with half pound of pale glue to a gallon of water ; and when this is dry the wall is ready for the paper. This must be cut into- lengths according to the different parts of the room. On one edge the plain strip must be cut off close to the pattern, and the other left with a narrow edge on. If the paper is thick, it should lie a minute ortwo after it is pasted, but if thin, the sooner it is on the wall the better. Begin by placing the close cut edge of the paper at one side of the window, stick it securely to meet the ceiling, let it hang straight, and then press it down lightly and regularly with a clean cloth, or flat whitening brush. The dose cut edge of the next length will cover the narrow edge left on the first one, and so make a neat joining ; and in this way you may go all round the room and finish at the other side of the window. See “ Painting for the Million ," Price is. W Nicholson & Sons, London WALNUT KETCHUP.— Put any quantity of soft green walnuts into jars with cold strong vinegar. Tie them close for a year. Then take them out, and for every gallon of liquor, put two heads of garlic, *4 lb. of anchovies, a quart of port wine, and 1 oz. each of mace, cloves, long, black, and Jamaica pepper, and ginger. Boil altogether till the liquor is reduced to half. Bottle for use. It is good in fish sauce, or stewed beef. The longer it is kept, the better it is. WALNUT KETCHUP, very Fine. — Boil a gallon of the expressed juice of green tender walnuts, and skim it well ; then put in 3 lbs. of anchovies, bones and liquor, 2 lbs. shalots, 1 oz. each of cloves, mace, pepper, and one clove of garlic✪ Walnut Ketchup, very Fine. Let all simmer till the shalots sink ; then put the liquor into a pan till cold ; bottle and divide the spice to each. Cork closely, and tie a bladder over. It will keep twenty years, but is not Rood the first. . Be very careful to WAL WAS 413 express the Juice at home ; for it is rarely unadulterated, if bought. WALNUTS, to Pickle.— When a pin will go into them, put a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first. Let them soak six days ; then change the brine, let them stand six more ; then drain, and pour over them in the jar a pickle of the best vinegar, with plenty of pepper, pimento, ginger, mace, cloves, mustard-seed, and horse rad- dish ; all boiled together, but cold. To every hundred of walnuts put six spoon- fuls of mustard-seed, and two or three heads of garlic or shalot✪ Pickled Walnuts, but the latter is least strong. In this way they will be good for several years, if closely covered. They will not be fit to eat under six months. This pickle makes good ketchup. WARM PLASTER. Gum plaster, 1 oz. ; blistering plaster, a drachms. Melt over a gentle fire. This plaster is useful in sciatica, and in rheumatic pains; renew once a week. Should it blister the part, use less blis- tering plaster, and add a little camphor.

AI-modernized reading of the original text

If paper is to be used, the wall must; be washed with clean water as before explained, and while wet, the old colour must be scraped off with a knife, or a smooth-edged steel scraper of any sort. It will be best to wet a yard or two at a time, and then scrape. Next wash the wall all over with size, made with half pound of pale glue to a gallon of water ; and when this is dry the wall is ready for the paper. This must be cut into lengths according to the different parts of the room. On one edge the plain strip must be cut off close to the pattern, and the other left with a narrow edge on. If the paper is thick, it should lie a minute ortwo after it is pasted, but if thin, the sooner it is on the wall the better. Begin by placing the close cut edge of the paper at one side of the window, stick it securely to meet the ceiling, let it hang straight, and then press it down lightly and regularly with a clean cloth, or flat whitening brush. the close cut edge of the next length will cover the narrow edge left on the first one, and so make a neat joining ; and in this way you may go all round the room and finish at the other side of the window. See “ Painting for the Million ," Price is. W Nicholson & Sons, London WALNUT KETCHUP.— Put any quantity of soft green walnuts into jars with cold strong vinegar. Tie them close for a year. Then take them out, and for every gallon of liquor, put two heads of garlic, *4 lb. of anchovies, a quart of port wine, and 1 oz. each of mace, cloves, long, black, and Jamaica pepper, and ginger. Boil altogether till the liquor is reduced to half. Bottle for use. It is good in fish sauce, or stewed beef. The longer it is kept, the better it is. WALNUT KETCHUP, very Fine. — Boil a gallon of the expressed juice of green tender walnuts, and skim it well ; then put in 3 lbs. of anchovies, bones and liquor, 2 lbs. shalots, 1 oz. each of cloves, mace, pepper, and one clove of garlic. Let all simmer till the shalots sink ; then put the liquor into a pan till cold ; bottle and divide the spice to each. Cork closely, and tie a bladder over. It will keep twenty years, but is not good the first. . Be very careful to WAL WAS express the Juice at home ; for it is rarely unadulterated, if bought. WALNUTS, to Pickle.— When a pin will go into them, put a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first. Let them soak six days ; then change the brine, let them stand six more ; then drain, and pour over them in the jar a pickle of the best vinegar, with plenty of pepper, pimento, ginger, mace, cloves, mustard-seed, and horseradish ; all boiled together, but cold. To every hundred of walnuts put six spoonfuls of mustard-seed, and two or three heads of garlic or shalot, but the latter is least strong. In this way they will be good for several years, if closely covered. They will not be fit to eat under six months. This pickle makes good ketchup. WARM PLASTER. Gum plaster, 1 oz. ; blistering plaster, a drachms. Melt over a gentle fire. This plaster is useful in sciatica, and in rheumatic pains; renew once a week. Should it blister the part, use less blistering plaster, and add a little camphor.

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Walnut Ketchup, very FinePickled Walnuts

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