Wipe eight fine sound lemons very clean, and make, at equal distances, four deep incisions in each, from the stalk to the blossom end, but without dividing the fruit; stuff them with as much salt as they will contain, lay them into a deep dish, and place them in a sunny window, or in some warm place for a week or ten days, keeping them often turned and basted with their own liquor; then rub them with some good pale turmeric, and put them with their juice, into a stone jar with a small head of garlic, divided into cloves and peeled, and a dozen small onions stuck with twice as many cloves. Boil in two quarts of white-wine vinegar, half a pound of ginger lightly bruised, two ounces of whole black pepper, and half a pound of mustard-seed; take them from the fire and pour them directly on the lemons; cover the jar with a plate, and let them remain till the following day, then add to the pickle half a dozen capsicums (red peppers), and tie a skin and a fold of thick paper over (he jar.

Large lemons stuffed with salt, 8: 8 to 10 days. Turmeric, 1 to 2 ozs.; ginger, 1/2 lb.; mustard-seed, 1/2 lb.; capsicums, 6 ozs:

Observations:

The turmeric and garlic may, we think, be omitted from this pickle with advantage. It will remain good for seven years if the lemons be kept well covered with vinegar; that which is added to them should be boiled and then left till cold before it is poured into the jar. The lemons will not be fit for table in less than twelve months; but if wanted for more immediate use, set them for one night into a cool oven after the bread is drawn; they may then be eaten almost directly.

Limes must have but slight incisions made in the rinds; and they will be sufficiently softened in four or five days. Two ounces of salt only will be required for half a dozen; and all which remains unmelted must, with their juice, be put into the jar with them before the vinegar is poured on: this should be mixed with spice and mustard-seed, and be boiling when it is added to the limes.