—scattered pretty plentifully throughout them. Fill up your jars with best white-wine vinegar, and secure them from the air with bladder and leather.

PEACHES AND NECTARINES.

The fruit should be gathered just as it is beginning to ripen, and needs to be perfectly sound, as any bruised or decaying ones would most likely spoil the whole, and, what is worse, the loss is not discoverable till a long time after. Let them lie covered over with a pickle of bay salt and water, one and a half pounds to the gallon, for three or four days, according to size; take them out and, wiping them separately, lay them in jars, and pour over them, when cold, this pickle:

Mace, beaten fine½oz.
Cloves, beaten fine½oz.
Nutmeg, beaten fine½oz.
Ginger, sliced1oz.
Garlic, minced½oz.
White-wine vinegar1gallon

It must be boiled fifteen minutes and skimmed well. Fill the jars so as to cover the fruit completely with the pickle. Tie bladder and leather over, and keep them eight or nine months. They will be very rich and choice pickles.

GOLDEN PIPPINS.

From a basketful of this ripe fruit pick out twenty of the largest and clearest, lay them in a stewpan, and, covering them with soft water, set them on a fire and let them simmer until the peels begin to be separated from them—they must on no account come to the boil. If tender, set them to go cold, and peel them carefully, then lay them again in the water, adding nearly a pint of good sharp vinegar, and continue the simmering until they become a nice green colour. Now, with a wooden spoon take them out singly, and let them go cold, and make the following pickle, boiling it and skimming as long as any scum arises, for fifteen or twenty minutes:

Best ginger, bruised1½oz.
Mustard seed, bruised2oz.
Garlic, sliced¾oz.
Mace, bruised¾oz.
Cloves, bruised1½oz.
White-wine vinegar2quarts

Put the fruit carefully into jars, not crushing them, and pour the pickle, cold, upon them, and effectually exclude the air with bladder and leather.

NASTURTIUMS.