Hips in Sugar.--For this, gather hips as soon as they have become red. Boil them gently until tender (but they must not be allowed to break) in sufficient water to cover them. Cut the stalks even, and a small piece from the blossom end of each berry, and with a pointed penknife or quill carefully remove all the seeds. Allow 1 lb. sugar and a little cinnamon to each lb. prepared hips. Put the sugar in a preserving pan, with just sufficient water to dissolve it--as little as possible, as the syrup should be very thick and clear. When the sugar is melted, put in the fruit, and boil gently until it is done and the syrup becomes thick; let it cool a little, and then put it carefully in glasses. It is important that the shape of the fruit should be preserved, and the largest berries obtainable should be used. A little lemon juice may be added to the above syrup if liked. Hips in Vinegar.--Gather from the dog rose some of the largest berries you can obtain, as soon as they are quite red, but not over-ripe; cut the stalks even, leaving a short piece on each berry, wash and put them in a stewpan with as much boiling water as will cover them well. Boil gently until they are quite tender, but not at all broken. Drain the water from them, but do not throw it away. As soon as the hips are cold, cut a small piece from each at the blossom end, and with a pointed penknife or quill remove all the seeds, taking care not to break the fruit. For a syrup for 2 lb. berries allow 1 pint good vinegar, ½ pint of the liquid in which the fruit was boiled (which should be strained in muslin), 2 lb. loaf sugar, ¼ oz. cinnamon, and ¼ oz. cloves. Put all these in a preserving-pan, stir with a wooden spoon until the sugar is dissolved, let the syrup boil for 15 minutes, then put the hips in, and boil for 20 minutes, or until the syrup is rich and thick. Store, spice and all, in small jars or glasses, and cover like any other preserve. This will keep good for 2 years and more. It is a delicious substitute for red currant jelly with game or roast mutton, and is also good for colds in the throat or chest. Lemon Marmalade.--Take any number of lemons; 6 make a nice quantity. Slice them very thin, only putting out the seeds. To each lb. sliced fruit add 3 pints cold water; let this stand 24 hours. Then boil it until the chips are tender, pour into an earthen bowl, and allow it to remain until the next day. Then weigh it, and to every lb. boiled fruit add 1½ lb. of lump sugar, boil the whole together until the syrup jellies and the chips are rather transparent; in taking out the pips be careful to leave all the white pith in, as that goes towards making syrup.