To Make Walnut Catsup

Gather the walnuts as for pickling, and keep them in salt and water the same time; then pound them in a marble mortar--to every dozen walnuts, put a quart of vinegar; stir them well every day for a week, then put them in a bag, and press all the liquor through; to each quart, put a tea-spoonful of pounded cloves, and one of mace, with six cloves of garlic--boil it fifteen or twenty minutes, and bottle it.