12 pickle limes. 3/4 lb. (1 1/2 cups) sugar. 1/2 pint (1 cup) vinegar. 1 gill (1/2 cup) water.

Wash the limes and soak them in cold water for twenty-four hours, changing the water several times.

In the morning put them over the fire in a saucepan of cold water, and boil till a straw can penetrate easily.

Let cool, cut in eighths, and remove the seeds.

Put the sugar, vinegar and water into a saucepan, boil for fifteen minutes and pour over the limes.

Seal in sterilized jars.

This relish is very good with cold meats and escalloped oysters. It may be prepared at any time and kept all the year round.