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Pickling Fifty Lemons

Grate off the yellow rind, cut off the end, and pack in salt for eight days. Set them in a hot oven, in dishes; turning until the salt candies on them. Place them in a pot and pour on two gallons vinegar (boiling) to which has been added two pounds white mustard-seed, two tablespoonfuls mace, one pound ginger, four tablespoonfuls celery-seed, one pound black pepper, two pounds sugar, one handful horseradish scraped.

All the spices, except mustard-seed, must be pulverized.--Mrs. H. P. C.