capsicums, chillies, etc., etc. As these are procured they must, first of all, be washed in a little cold vinegar, wiped, and then simply added to the other ingredients in the large jar, only taking care that they are covered by the vinegar. If it should be necessary to add more vinegar to the pickle, do not omit to boil it before adding it to the rest. When all the things required are collected, turn all out into a large pan, thoroughly mix them, put the mixed vegetables into smaller jars, without any of the vinegar, then boil the vinegar again, adding as much more as will be required to fill the different jars, also cayenne, mustard-seed, turmeric, and mustard, which must be well mixed with a little cold vinegar, allowing the quantities named above to each gallon of vinegar. Pour the vinegar, boiling hot, over the pickle, and, when cold, tie down with a bladder. If the pickle is wanted for immediate use, the vinegar should be boiled twice more, but the better plan is to make it during one season for use during the next. This pickle will keep for years, if care is taken that the vegetables are quite covered by the vinegar.
Ingredients.—12 lemons, 1 lb. of baysalt, 4 ozs. of mustard-seed (tied in muslin), 2 ozs. of garlic peeled, ½ an oz. of grated nutmeg, ½ an oz. of ground mace, ¼ of an oz. of ground cloves, 1 quart of white-wine vinegar.
Method.—Remove the rinds of the lemons in thin slices, and put them aside to be afterwards dried and used for flavouring purposes. Leave all the pith on the lemons, cut them lengthwise and across, thus forming 4 quarters, sprinkle over them the salt, and place them singly on a large dish. Let the dish remain near the fire until all the juice of the lemons has dried into the pith, then put them into a large jar. Add the rest of the ingredients, cover closely, and let it stand near the fire, but not on the stove, for 5 days. At the end of the time, cover the lid with parchment paper or bladder, and put the jar in a cool, dry place. At the end of 3 months strain off the vinegar through a hair sieve, and press the fruit well to extract as much moisture as possible. Strain 2 or 3 times, and, when quite clear, bottle for use.
Average Cost.—2s. 4d.
Ingredients.—12 lemons, vinegar to cover them. To each quart of vinegar allow 1 oz. of mustard-seed, 1 oz. of whole ginger, ½ an oz. of peppercorns, ½ an oz. of cloves, ¼ of an oz. of mace, ¼ of an oz. of chillies.
Method.—Make a brine strong enough to float an egg, put in the lemons, allow them to remain immersed for 6 days, stirring them 2 or 3 times daily. At the end of this time, put the lemons into a saucepan of boiling water, boil steadily for 15 minutes, then drain well, allow