Take a variety of young fruits or vegetables, and put them into strong salt and water for three days; stirring them well, night and morning. Then take them out, and spread them on trays, or old servers, or large fiat dishes; taking care that they do not touch each other. Set them out in the sun every fine morning, and let them remain till sunset; but not if it becomes damp, or even cloudy. Do this till they are perfectly dry. Then wash them well in cold water, drain them, and wipe them separately with a coarse cloth. Put them into large jars. To a three gallon jar, put in half a pound of horse-radish, sliced, and two cloves of garlic; half a hundred small white onions; two ounces of mace; one ounce of cloves; two nutmegs powdered; two pounds of the best crushed sugar; half a bottle of the best ground mustard; one pound of yellow mustard seed; and half a pound of green ginger, sliced or scraped. Then take half an ounce of turmeric powder; mix it with sufficient vinegar to render it liquid, and pour it over the pickles in the jar, which must not be more than half full of them. Have ready some boiling vinegar of the best cider kind, and pour it scalding hot into the jar, till it is three parts full. The pickles will expand to their natural size. When they are perfectly cold, cork the jar tightly, and seal the cork. These pickles will be fit for use in a month; but they improve by keeping.

For this pickle you may use plums, small peaches; grapes picked from the stems; cherries; barberries; nas-turtion seeds; button tomatas; radish-pods; beans, cauliflowers sliced; white cabbages sliced, small cucumbers; and limes or small lemons - mixed together in any proportion you like. The turmeric powder gives the whole a yellow tinge, and is indispensable to this pickle.

Axjar is an East Indian word.

Fine Peach Mangoes

Take fine, large, freestone peaches. They should be ripe, but not the least bruised. The best for this purpose are the large white free-stones. Having rubbed off the down with a clean flannel, cut the peaches in half, and remove the stones Prepare a mixture, in equal portions, of mace, nutmeg, and root-ginger; all broken up small, but not powdered. Fill with, this the cavities of the peaches whence the stones were extracted. Then put together the two halves of each peach, (making them fit exactly,) and tie them round with coarse thread or fine twine. If you choose, you may stick the outside of the peaches all over with cloves. Put them into stone jars, filling each jar rather more than three-quarters full; and laying among them little thin muslin bags of turmeric to colour them yellow. If you prefer to colour them red, tie up some cochineal in thin muslin bags.

Fill up the jars to the top with cold vinegar of the best quality - real white wine vinegar, if you are sure it is real. If the pickles are to be sent to a distant place, or to a warmer climate, boil the vinegar, and pour it on, scalding hot. Close the jars immediately; sealing the corks with red cement, and tie a bladder tightly over the top of each.

These peach mangoes will be fit for use in two months.