Next morning give the syrup another boil; adding to It some lemon-juice, allowing the juice of one lemon to a quart of the syrup. When you find it so thick as to hang in a drop on the point of the spoon, it is sufficiently done. Then put the rind into glass jars, pour in the syrup, and secure the sweetmeats closely from the air with paper dipped in brandy, and a leather outer cover. This, if carefully done and well greened, is a very nice sweetmeat, and may be used to ornament the top of creams, jellies, jams by laying it round in rings or wreaths. Citrons may be preserved green in the same manner, first paring off the outer skin and cutting them into quarters. Also green limes. PRESERVED PEPPERS. For this purpose take the small round peppers while they are green. With a sharp penknife extract the seeds and cores; and then put the outsides into a kettle with vine leaves, and a little alum to give them firmness, and assist in keeping them green. Proceed precisely as directed for the water-melon rind, in the above receipt. PUMPKIN CHIPS. It is best to defer making this sweetmeat (which will be found very fine) till late in the season when lemons are ripe and are to be had in plenty. Pumpkins (as they keep well) can generally be procured at any time through the winter. Take a fine pumpkin, of a rich deep colour, pare off the outer rind; remove the seeds; and having sliced the best part, cut it into chips of equal size, and about as thick as a half dollar. They should be in long narrow pieces, two inches in breadth, and six in length. It is best to prepare the pumpkin the day before; and having weighed the chips, allow to each pound of them a pound of the best loaf-sugar. You must have several dozen of fine ripe lemons, sufficient to furnish a jill of lemon-juice to each pound of pumpkin. Having rolled them under your hand on a table, to make them yield as much juice as possible, pare off the yellow rind and put it away for some other purpose. Then having cut the lemons, squeeze out all the juice into a pitcher. Lay the pumpkin chips in a large pan or tureen, strewing the sugar among them. Then having measured the lemon-juice in a wine-glass, (two common wine-glasses making one jill,) pour it over the pumpkin and sugar, cover the vessel, and let it stand all night.