ch of them
through in several places with a large needle), strewing the powdered
seasoning between every layer of nuts. Boil for five minutes a gallon
of the very best cider vinegar and pour it boiling hot upon the nuts.
Secure the jars closely with corks. You may begin to eat the nuts in a
fortnight.

WATERMELON PICKLE.

Ten pounds of watermelon rind boiled in pure water until tender; drain
the water off, and make a syrup of two pounds of white sugar, one
quart of vinegar, half an ounce of cloves, one ounce of cinnamon. The
syrup to be poured over the rind boiling hot three days in succession.

SWEET PICKLE FOR FRUIT.

Most of the recipes for making a sweet pickle for fruit, such as
cling-stone peaches, damsons, plums, cherries, apricots, etc., are so
similar, that we give that which is most successfully used.

To every quart of fruit, allow a cup of white sugar and a large pint
of good cider vinegar, adding half an ounce of _stick_ cinnamon, one
tablespoonful of _whole_ cloves, the same of whole allspice. Let it
come to a boil, and pour it hot over the fruit; repeat this two or
three days in succession; then seal hot in glass jars if you wish to
keep it for a long time.

The _fruit_, not the liquor, is to be eaten, and used the same as any
pickle. Some confound this with "Spiced Fruit," which is not treated
the same, one being a pickle, the other a spiced preserve boiled down
thick.

Damsons and plums should be pricked with a needle, and peaches washed
with a weak lye, and then rubbed with a coarse cloth to remove the
fur.

PEAR PICKLE.

Select small, sound ones, remove the blossom end, stick them with a
fork, allow to each quart of pears one pint of cider vinegar and one
cup of sugar, put in a teaspoonful allspice, cinnamon and cloves to
boil with the vinegar; then add the pears and boil, and seal in jars.

SPICED CURRANTS.

Seven pounds of fruit, four pounds of sugar, one pint of good cider
vinegar, one tablespoonful of ground cinnamon, one teaspoonful of
cloves. Put into a kettle and boil until the fruit is soft; then skim
out the fruit, putting it on dishes until the syrup is boiled down
thick. Turn the fruit back into the syrup again, so as to heat it all
through; then seal it hot in glass jars, and set it in a cool, dark
place.

Any tart fruit may be put up in this way, and is considered a very
good embellishment for cold meats.

SPICED PLUMS.

Seven pounds of plums, one pint of _c