of powdered ginger to every three pounds of fruit, and the juice of two lemons, the grated rind of three always to every three pounds of fruit.  Stir up the whole together, and set it over a moderate fire.  Boil it gently for two or three hours; till the whole becomes a thick, smooth mass, skimming it well, and stirring it to the bottom after every skimming.  When done, put it warm into jars, and cover tightly.  This will be found a very fine sweetmeat.

HOW TO PRESERVE GREEN PEAS.—­Shell, and put them into a kettle of water when it boils; give them two or three warms only, and pour them in a colander.  Drain, and turn them out on a cloth, and then on another to dry perfectly.  When dry bottle them in wide mouthed bottles; leaving only room to pour clarified mutton suet upon them an inch thick, and for the cork.  Rosin it down; and keep in the cellar, or in the earth, as directed for gooseberries.  When they are to be used, boil them till tender, with a bit of butter, a spoonful of sugar, and a bit of mint.

HOW TO PRESERVE GREEN PEAS FOR WINTER USE.—­Carefully shell the peas; then place them in the canister, not too large ones; put in a small piece of alum, about the size of a horse-bean to a pint of peas.  When the canister is full of peas, fill up the interstices with water, and solder on the lid perfectly air-tight, and boil the canisters for about twenty minutes; then remove them to a cool place, and by the time of January they will be found but little inferior to fresh, new-gathered peas.  Bottling is not so good; at least, we have not found it so; for the air gets in, the liquid turns sour, and the peas acquire a bad taste.

HOW TO KEEP PRESERVES.—­Apply the white of an egg, with a brush, to a single thickness of white tissue paper, with which covers the jars, lapping over an inch or two.  It will require no tying, as it will become, when dry, inconceivably tight and strong, and impervious to the air.

QUINCES FOR THE TEA-TABLE.—­Bake ripe quinces thoroughly; when cold, strip off the skins, place them in a glass dish, and sprinkle with white sugar, and serve them with cream.  They make a fine looking dish for the tea-table, and a more luscious and inexpensive one than the same fruit made into sweetmeats.  Those who once taste the fruit thus prepared, will probably desire to store away a few bushels in the fall to use in the above manner.

PICKLED PEARS.—­Three pounds of sugar to a pint of vinegar, spice in a bag and boil, then cook the pears in the vinegar till done through.

BOILED PEARS.—­Boil pears in water till soft, then add one pound of sugar to three pounds of fruit.

PICKLED CITRON.—­One quart vinegar, two pounds sugar, cloves and cinnamon each one tablespoon, boil the citron tender in water, take them out and drain, then put them in the syrup and cook till done.

HOW TO PRESERVE RASPBERRIES.—­Take raspberries that are not too ripe, and put them to their weight in sugar, with a little water.  Boil softly, and do not break them; when they are clear, take them up, and boil the syrup till it be thick enough; then put them in again, and when they are cold, put them in glasses or jars.