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Lemons, To Pickle, with the INGREDIENTS

6 lemons, 2 quarts of boiling water; to each quart of vinegar allow 1/2 oz. of cloves, 1/2 oz. of white and chilies, 1 oz. of mustard-seed, 1/2 stick of pepper, 1 oz. of bruised ginger, 1/4 oz. of mace sliced horseradish, a few cloves of garlic.

Put the lemons into a brine that will bear an egg; let them remain in it 6 days, stirring them every day; have ready 2 quarts of boiling water, put in the lemons and allow them to boil for hour; take them out and let them lie in a cloth until perfectly dry and cold. Boil up sufficient above ingredients, allowing the same provinegar to cover the lemons, with all the portion as stated to each quart of vinegar.

Pack the lemons in a jar, pour over the vinegar, &c., boiling hot and tie down with a bladder. They will be fit for use in about 12 months, or rather sooner.

SEASONABLE. --This should be made from November to April.

Lemons, To Pickle without the Peel. INGREDIENTS.-6 lemons, 1 lb. of fine salt; to each quart of vinegar, the same ingredients as in the last recipe. times, so as not to divide them and rub the Peel the lemons, slit each one down 3 salt well into the divisions; place them in a pan, where they must remain for a week, them in a Dutch oven before a clear fire turning them every other day; then put until the salt has become perfectly dry; LEMON WINE. then arrange them in a jar. Pour over sufficient boiling vinegar to cover them, to which have been added the ingredients mentioned in the foregoing recipe; tie down closely and in about 9 months they will be fit for use.

SEASONABLE. - The best time to make this is from November to April.

Note. After this pickle has been made from 4 to 5 months, the liquor may be strained and bottled and will be found an excellent lemon ketchup.