Making Preserves, use a porcelain kettle which should be used for nothing else. Have also a large wooden spoon, which keep expressly for this use. Be very careful not to let the sirup burn or boil over, and always skim carefully. Look at your preserves once a month at least, and if they are beginning to ferment, scald and skim If they mould on top that will not injure thorn, but will keep the air from them and thus protect them Be very careful when removing it not to get any of it in the sirup. Preserves should be kept in a cool, dry place. Always seal them while hot, as by this means you do not seal air in; but if they are allowed to grow cold before sealing they will not keep so well. Heat the jars before putting the preserves in, by setting them in a pan of warm water, and let it heat gradually until it comes to a boiling point. Cut note-paper in round pieces about two inches deeper than the mouth of the jar; make a paste with the white of an egg and a little flour; wet the edges with it and paste on.

Preserved Peaches

Pare and cut in two peaches that have begun to mellow, but they must be ripe. Take out the stones and then put the fruit in a large earthen dish, cover with coffee crushed sugar. For every pound of fruit allow one pound of sugar Let this stand over night, and in the morning turn the sirup into the preserving kettle, and clarify; then put in the peaches and cook until tender, which will be in about thirty minutes. Lay them in a stone pot, and pour the boiling sirup over them. When cool, put in small jars, and paste note-paper over the top. Keep in a cool, dry place.

Preserved Pears

Pare, but do not cut them up. Weigh them, and then boil until tender in just water enough to cover them. When tender, take them out and make a sirup of the water in which they were boiled, and the sugar; allow one pint of water and one pound of sugar to every pound of fruit. Boil this one hour, and then put in the pears and one sliced lemon to every pound; boil gently for forty minutes, then take up, and when cool put in jars Boil the sirup until thick, and if the jars are stone, pour over the pears while hot.

Grab Apple Preserves

Wash the apples and drain; leave the stems on them. Make a sirup with the same weight of sugar that you have apples, and half a pint of water to a pound of sugar; simmer the apples in this forty-five minutes, and then take out and lay in a stone jar. Let the 6irup simmer one hour longer, and turn boiling on the apples. Seal while hot, with note-paper.

Preserved Pineapple

Pare and cut the pineapple in slices about an inch thick. Cover with an equal weight of sugar, and let it stand over night. In the morning proceed as with peach preserves.

Preserved Citron Melon

Pare and cut the melon into handsome pieces about an inch thick. Boil gently until tender, in just water enough to cover it; as soon as it is tender, take out and lay in a platter, and put more on to boil. Do this until all is cooked. Now make a sirup of the weight of the melon in sugar (which weigh before cooking) and" the water in which it was boiled Let this boil one hour; then put in the melon, and one lemon sliced to each pound of melon; a few cloves. Simmer fifty minutes, then take up and boil the sirup half an hour longer, then pour over the melon while hot.