KLE OF PINEAPPLE.--Peel a pineapple, removing the eyes. Tear
the fruit from the core with a silver fork. For six pounds of fruit
boil together a pint of vinegar and three pounds of sugar. Put into
the vinegar a bag containing two level teaspoons each of powdered
cinnamon and mace, half a teaspoon of cloves and a piece of green
ginger root about a half inch long. When scalding pour over the
fruit, which should be in a large crock or earthen dish. Let all
stand for twenty four hours, drain off the syrup, bring it to the
boiling point and pour over the fruit. Repeat for two more successive
days, then seal.--Contributed.

SUN PRESERVED STRAWBERRIES.--Select ripe, clean, perfect fruit. It
spoils the fruit to wash it; if, however, this is necessary, put about
one quart of berries in a wire basket or colander; put them carefully
down in a pan of cold water; move the basket gently just a moment; lift
and drain; then stem the berries. Weigh, and to each pound allow one
pound of sugar. Select large stoneware or granite platters; heat them
quite hot; cover with half an inch sugar, a layer of strawberries, and
the remaining sugar over the top of the berries. Stand the platters in
a "cold frame", or cover them with glass and stand them in the hot sun.
As soon as the sun becomes too cool bring them in; don't lift the
covers, but stand them aside until morning. Next morning put them out
in the hot sun again. By this time the berries should be soft and
transparent, but perfectly whole and of a brilliant color. Lift each
berry carefully with a fork; put it in the tumbler; fill all the
necessary tumblers and cover them for a moment with glass. Put the
syrup over the fire and boil rapidly until it is sufficiently reduced
just to cover the fruit; pour it over the fruit while it is hot;
protect the tumblers and stand them aside to cool. When cold put over
the top of each a tablespoonful of melted paraffin; cover the tops of
the tumblers with two thicknesses of tissue paper and fasten firmly
around the edge with library paste. When the paper is thoroughly dry
brush it with cold water. In drying the paper will tighten and form an
exceedingly good covering.--Contributed.

APPLE BUTTER.--Boil cider down to two thirds its original quantity, and
turn into this as many peeled and sliced apples as the liquid will
cover. Simmer, stirring often until soft and broken. Strain out the
cooked apples, add more fresh ones and cook in the same way. Do this