may act equally
on them; at the end of an hour take them out, wipe them carefully with a
soft cloth to get off the down and skin, and lay them in cold water;
make a syrup as for the apricots, and proceed in the same manner, only
scald the peaches more.

* * * * *

CHERRIES IN BRANDY.

Get the short stemmed bright red cherries in bunches--make a syrup, with
equal quantities of sugar and cherries; scald the cherries, but do not
let the skins crack, which they will do if the fruit be too ripe.

* * * * *

MAGNUM BONUM PLUMS IN BRANDY.

Select those that are free from blemish--make a syrup with half their
weight of sugar, and preserve them in the same manner directed for
apricots--green gages. The large amber, and the blue plums, are also
excellent, done in the same way.

* * * * *

PICKLING.

LEMON PICKLE.

Grate the yellow rind from two dozen fine fresh lemons, quarter them but
leave them whole at the bottom; sprinkle salt on them, and put them in
the sun every day until dry; then brush off the salt, put them in a pot
with one ounce of nutmegs, and one of mace pounded; a large handful of
horse radish scraped and dried two dozen cloves of garlic, and a pint of
mustard seed; pour on one gallon of strong vinegar, tie the pot close,
put a board on, and let it stand three months--strain it, and when
perfectly clear, bottle it.

* * * * *

TOMATO CATSUP.

Gather a peck of tomatos, pick out the stems, and wash them; put them on
the fire without water, sprinkle on a few spoonsful of salt, let them
boil steadily an hour, stirring them frequently; strain them through a
colander, and then through a sieve; put the liquid on the fire with half
a pint of chopped onions, half a quarter of an ounce of mace broke into
small pieces; and if not sufficiently salt, add a little more--one
table-spoonful of whole black pepper; boil all together until just
enough to fill two bottles; cork it tight. Make it in August, in dry
weather.

* * * * *

TOMATO MARMALADE.

Gather full grown tomatos while quite green; take out the stems, and
stew them till soft; rub them through a sieve, put the pulp on the fire
seasoned highly with pepper, salt, and pounded cloves; add some garlic,
and stew all together till thick: it keeps well, and is excellent for
seasoning gravies, &c. &c.