Lemons.--(_a_) Wrap each in common tissue paper, and lay them out on a shelf so that they do not touch each other. The shelf should be in a dry, dark cupboard, free from draughts. (_b_) Lemons will keep good for months by simply putting them in a jug of butter-milk, changing the butter-milk about every 3 weeks. When the lemons are required for use, they should be well dried with a cloth. (_c_) They will keep some time in a jar with fresh dry earth mould covering each separately. (_d_) Put them in a basin of water, which latter should be changed twice or thrice weekly, taking care not to bruise the lemons. Lemon Juice.--To preserve this, squeeze a number of fine lemons, taking care that they are all quite fresh. Strain the juice through muslin, and pour it into bottles with just enough of the best olive oil to cover the surface. Cork well, and keep in a dry place. Or it may be done with sugar, allowing ½ lb. powdered sugar to ½ pint lemon juice. They must be stirred together with a silver spoon until the sugar is quite dissolved. Pour it into small bottles, corking them well, and tying bladder tightly over the corks. Melons.--Some varieties of the melon keep much better than others, and are all the more valuable on that account. It is a pity that raisers of new varieties do not give a little more attention to this point. By selecting from those kinds which are coconut-shaped and firm of rind, particularly at the end, we should no doubt have melons of excellent keeping qualities, as well as of good flavour. As it is, at present none of the recent new sorts is superior to, if as good, as those which were cultivated 20-30 years ago. All the varieties should be cut when just ripe, and kept in a cool, dry room. (_b_) _Eingemacht melonen_, the German way of preparing which is the following: Remove the outer part and the seeds of the melon; cut it into convenient pieces, and lay it for 24 hours in some good white wine vinegar, with a few pieces of cinnamon and of ginger, and the thin rind of 1 or 2 lemons. Then make a sweet syrup with lump sugar and some of the vinegar; boil and skim it, and when cold lay the pieces of melon in it; after 2 days take them out, boil up the syrup, and replace them in it when it is cold. Repeat this operation once more, taking care to boil down the liquor to a very thick syrup; then put by the preserve in jars in the usual way. (The G. C.)