Crab-Apples, Preserved.--Gather them just before they are fully ripe. Put a quantity of them into a pan of boiling water, and barely scald them. As soon as one of the skins begins to crack remove them from the fire, and strain them through an earthenware colander; they may then be very easily peeled. In the meantime make a thin syrup, and, having peeled the apples, place them in jars, and pour the syrup over them quite hot. As they rise to the surface they must be pushed back, so as to keep them all under the syrup. Let them remain uncovered till the following day, when they must again all be poured out into the colander, placing the syrup in the stewpan with more sugar, to ensure its being thick. Boil and skim it well, return the fruit to the jars, and again pour the hot syrup over it. Let them still remain open; and the next day, if the fruit seems soft enough, and the syrup sufficiently thick and clear, they may be considered finished, and they may be tied down with bladder; if not, repeat the process a third time, and keep for another day. About a week after they have been tied down it is well to examine them, and, should they show any signs of fermentation or mould, the syrup must again be boiled down as before. The core is never removed from Siberian crabs; it has in itself a most delicate flavour, which improves the whole preserve. Cranberries, Preserved.--Gather the fruit in clusters, before it is quite ripe. Pick away any dead leaves and injured berries, and keep the clusters in strong salt and water, in jars well covered. Look to them occasionally, and when the pickle begins to ferment change it. Cranberries thus preserved will retain their flavour and quality for many months. Cucumbers, Preserved with Ginger.--Take small cucumbers, and large ones that will cut into quarters, the greenest and most free from seeds; put them in a jar with strong salt and water, covered with cabbage leaves; tie a paper over them, and keep the jar in a warm place till they yellow; wash them out, and put them over the fire in fresh water, a little salt in it, and a fresh cabbage leaf over them; cover the pan very close, and take care they do not boil. If they are not a fine green change the water and make them hot again. When a good green, take them off the fire, let them stand till cold, then cut them in halves or quarters; take out the seeds and soft parts; put them in water, and let them stand 2 days; change the water twice a day to take out the salt. Take 1 lb. white sugar, ½ pint water, set it on the fire, skim it clear, then put in the rind of a lemon, and 1 oz. ginger with the outside scraped off. When the syrup is pretty thick, take it off, and, when cold, wipe the cucumbers dry and put them in; boil the syrup once in 2-3 days for 3 weeks, and strengthen if required, for there is more fear of them spoiling at first. The syrup must be quite cold when put to the cucumbers.