up the jar, and let it stand for three weeks or a
month. Then strain off the liquor, and bottle it.

_Lemons._ No. 4.

Quarter the lemons lengthwise, taking care not to cut them so low as to
separate; put a table-spoonful of salt into each. Set them on a pewter
dish; dry them very slowly in a cool oven or in the sun; they will take
two or three weeks to dry properly. For a dozen large lemons boil three
quarts of vinegar, with two dozen peppercorns, two dozen allspices, and
four races of ginger sliced. When the vinegar is cold, put it, with the
lemons, the ingredients, and all the salt, into a jar; add a quarter of
a pound of flour of mustard and two dozen cloves of garlic; the garlic
must be peeled and softened in scalding water for a little while, then
covered with salt for three days, and dried before it is put into the
jar. Let the whole remain for two months closely tied down and stirred
every day; then squeeze the lemons well; strain and bottle the liquor.

_Lemons._ No. 5.

Select small thick-rinded lemons; rub them with a flannel; slit them in
four parts, but not through to the pulp; stuff the slits full of salt,
and set them upright in a pan. Let them remain thus for five or six
days, or longer if the salt should not be melted, turning them three
times a day in their own liquor, until they become tender. Then make a
pickle of rape, vinegar, and the brine from the lemons, ginger, and
Jamaica pepper. Boil and skim it, and when cold put it to the lemons,
with three cloves of garlic, and two ounces of mustard seed. This is
quite sufficient for six lemons.

_Lemons._ No. 6.

Boil them in water and afterwards in vinegar and sugar, and then cut
them in slices.

_Lemons, or Oranges._

Select fruit free from spots; lay them gently in a barrel. Take pure
water, and make it so strong with bay-salt as that it would bear an egg;
with this brine fill up the barrel, and close it tight.

_Mango Cossundria, or Pickle._

Take of green mangoes two pounds, green ginger one pound, yellow mustard
seed one pound; half dried chives, garlic, salt, mustard, oil, of each
two ounces; fine vinegar, four bottles. Cut the mangoes in slices
lengthwise, and place them in the sun till half dried. Slice the ginger
also; put the whole in a jar well closed, and set it in the sun for a
month. This pickle will keep for years, and improves by age.

_Melons._

Scoop your melons clean from the pulp; fill them with scraped
hor