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when cold, put it to the lemons, with *ij of mustard-seed, and twocloves of garlic, to six lemons. When the lemons are used, thepickle will he useful for fish, or other sauces.

Melon Mangoes. There is a particular sort for this purpose, whichthe gardeners know. Cut a small square piece out of one side, andthrough that take out the seeds; and shred garlic, stuff the melon asfull as the space will allow, and replace the square piece. Bind itup with a small new packthread. Boil a good quantity of vinegar,to allow for wasting, with pepper, salt, and ginger, and pour it boil-ing hot over the mangoes four successive days; the last put flour ofmustard and scraped horse-radish into the vinegar, just as it boils up.Stop close. Observe that there is plenty of vinegar, as all pickles arespoiled if not well covered. Mangoes should be done as soon as theyare gathered. Large cucumbers, called green turley, prepared asmangoes, are excellent, and come sooner into eating. The greaternumber of times boiling vinegar is poured over either sort, thesooner it will be ready.

Mushrooms. Buttons must be rubbed with a bit of flannel and salt,and from the larger take out the red inside; for when they are blackthey will not do, being too old. Throw a little salt over, and putthem into a stew-pan, with some mace and pepper; as the liquorcomes out, shake them well, and keep them over a gentle fire; thenput as much vinegar into the pan as will cover them, give it onewarm, and turn all into a glass, or stone jar. They will keep twoyears, and are excellent.

Olives are of three kinds, Italian, Spanish, and French, of differentsizes and flavour: each sort should be firm, though some are mostfleshy. Preserve them from the air.

Onions. In the month of September, choose the small white roundonions, take off the brown skin, have ready a very nice tin stew-panof boiling water, throw in as many onions as will cover the top, andas soon as they look clear on the outside, take them up as quick aspossible, with a slice, and lay them on a clean cloth; cover themclose with another, and scald some more, and so on. Let them lie tobe cold, then put them into a jar, or glass wide-mouthed bottles, andpour over them the best white-wine vinegar, just hot, but not boiling.When cold, cover them. Should the outer skin shrivel, peel it off.They must look quite clear.

Onions sliced and Cucumbers. Cut them in slices, and sprinkle saltover them ; next day, drain them for five or six hours; then putthem into a stone jar, pour boiling vinegar over them, and keepthem in a warm place. The slices should be thick. Repeat theboiling vinegar, and stop them up again instantly, and so on, till