All, except the capsicums, to be parboiled in salt and water, drained, and dried on a cloth before the fire. The melons and large cucumbers to be prepared as directed above for mangoes. Pour on them the above pickle.

2. Take 1 lb. of ginger-root, and 1/2 lb. of garlic (both previously salted and dried), 2 gallons of vinegar, 1/2 oz. of turmeric, 1/4 lb. of long pepper. Digest together for 2 or 3 days near the fire in a stone jar; or gently simmer them in a pipkin or enamelled saucepan. Then put in the above vegetables, or almost any except red cabbage and walnuts, all previously salted and dried.

Brine, or Pickle, for Pork, etc. Brown sugar, bay salt, common salt, of each 2 lbs., saltpetre 1/2 lb., water a gallon. Boil gently, and remove the scum. Another meat pickle is made with 12 lbs. of salt, 2 lbs. of sugar or treacle, 1/2 lb. of nitre, and sufficient water to dissolve it. To cure Hams, mix 5 oz. of nitre with 8 oz. of coarse sugar; rub it on the ham, and in 24 hours rub in 2 lbs. of salt, and in a fortnight 2 lbs. more. The above is for a ham of 20 lbs.; it should lie in the salt a month or 5 weeks.

Westphalian Essence - Cambrian Essence of Wood Smoke. These appear to be crude pyroligneous acid, or wood vinegar, and are used to give to hams, etc, the smoked flavour. The following has been published as the recipe for Essence of Smoke, but we apprehend it is far from being correct: - Macerate for several weeks 1/2 dr. of Barbadoes tar, 1 dr. of liquid burnt sugar, 5 drs. each of port wine and vinegar, 2 drs. of salt, and 7 oz. of water.