I gill of Water.

1 gill of Sugar to every lb. of Fruit.

Mason's jars (with screw tops).

Take the proportions of sugar and water, and boil. When boiling, put in the fresh ripe fruit you intend bottling; let it boil till tender, and bottle at once. The jars must be hot, and filled to overflowing, and closed at once. Have your bottles in a saucepan on the stove, side by side with the fruit you are preparing, so as to ensure their being hot when the fruit is ready; laying the jars on a little straw in the saucepan, in cold water, and allowing the water to boil. Place the jars on soup-plates (as they are to overflow), so that the syrup is not wasted. Fruit done in this way will keep over two years.

The moment apricots and plums boil up they are ready; also mulberries and gooseberries; but peaches, apples, quinces, guavas, require a longer time.

The bottled fruit is very good eaten with cream, when a little more sugar may be added if wanted.

(Another Recipe.)

Substitute turmeric for curry paste, and add the following ingredients to the onions, etc.: four or five fresh red chillies, three dozen coriander seeds, half an ounce of ground ginger, a few lemon leaves, one ounce of sugar, one quart of good vinegar. Let these ingredients boil up well. Then take the fillets of fish (which have been previously fried a nice brown colour in lard, and well drained), and put them carefully into the boiling mixture of curry, and just let it boil up. This ensures its keeping for months if well corked in small jars. At the Cape the best fish for pickling are "Kabeljon," "Geelbeck," "Roman," etc