Lemons, to pickle.—Wipe eight good lemons carefully, then gash them equally four times, from stalk to crown, but without dividing them; now stuff them with as much salt as you can make them hold, and lay them in a deep dish, in a sunny window, or a warm place for a week or ten days, keeping them often turned and basted with their own liquor; then rub them well with 1oz. or 2oz. of pale turmeric, and put them with their juice into a stone jar, with two or three cloves of garlic, peeled, and twelve small onions, each stuck with two cloves. Now in two quarts of white wine vinegar boil ½lb. of slightly bruised ginger, ½lb. mustard seed and 2oz. whole black peppers, and pour this all, straight off the fire, on to the lemons, cover the jar with a plate, let it stand till next day, then add to it six or seven capsicums or chillies, and cover. Limes make a delicious pickle in the same way, but should only lie in the salt four or five days, and all the salt (of which 2oz. will be required for every six limes), left unmelted must be put into the jar with them, before pouring in the vinegar, &c.