a preserving kettle, wash them, and add the sugar, with one ounce 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