Pine apples may be preserved in slices by a very simple process. Pare them, and out them into round pieces near an inch thick, and take out the core from the centre of each slice. Allow a pound of loaf-sugar to every pound of the sliced pine-apple. Powder the sugar, and strew it in layers between the slices of pine-apple. Cover it and let it set all night. Next morning measure some clear spring or pump water, allowing half a pint to each pound of sugar. Beat some white of egg, (one white to four pounds of sugar,) and when it is a very stiff froth, stir it gradually into the water. Then mix with it the pine-apple and sugar, and put the whole into a preserving kettle. Boil and skim it well, till the pine-apple is tender and bright all through. Then take it out, and when cold, put it up in wide-mouthed glass jars, or in large tumblers. TO PREPARE FRESH PINE-APPLES. Cut off the top and bottom and pare off the rind. Then cut the pine-apples in round slices half an inch thick, and put them into a deep dish, sprinkling every slice with powdered loaf-sugar. Cover them, and let them lie in the sugar for an hour or two, before they are to be eaten. PRESERVED LEMONS. Take large fine ripe lemons, that have no blemishes. Choose those with thin, smooth rinds. With a sharp, knife scoop a hole in the stalk end of each, large enough to admit the handle of a tea-spoon. This hole is to enable the syrup to penetrate the inside of the lemons. Put them into a preserving kettle with clear water, and boil them gently till you find them tender, keeping the kettle uncovered. Then take them oat, drain, and cool them, and put them into a small tub. Prepare a thin syrup of a pound of loaf-sugar to a quart of water. When you have boiled and skimmed it, pour it over the lemons and cover them. Let them stand in the syrup till next day. Then poor the syrup from the lemons, and spread them on a large dish. Boil it a quarter of an hour, and pour it over them again, having first returned them to the tub. Cover them, and let them again stand till next day, when you must again boil the syrup and pour it over them. Repeat this process every day till you find that the lemons are quite clear, and that the syrup has penetrated them thoroughly. If you find the syrup becoming too weak, add a little more sugar to it. Finally, make a strong syrup in the proportion of half a pint of water to a pound of sugar, adding a jill of raw lemon-juice squeezed from fresh lemons, and allowing to every four pounds of sugar the beaten white of an egg. Mix all well together in the kettle. Boil and skim it, and when the scum ceases to rise, pour the syrup boiling hot over the lemons; and covering them closely, let them stand undisturbed for four days. Then look at them, and if you find that they have not sucked in enough of the syrup to make the inside very sweet, boil them gently in the syrup for a quarter of an hour. When they are cold, put them up in glass jars.