(_b_) Another way of preserving limes is to make them into pickle. For this make some incisions in the rinds of 12 limes, into which rub ¼ lb. common salt, lay them out in a deep dish and let them remain in the meat screen near the kitchen fire for 4-5 days or until soft. Boil enough vinegar to cover them, with ½ oz. whole pepper, 2 oz. bruised ginger, and the same of mustard-seed. Put the limes into jars when soft enough, also the salt, and pour the boiling vinegar over them; the limes should be quite covered with it. The next day cork the jars, and either brush melted rosin over the corks, or tie a piece of moistened bladder tightly over each. Medlar Jelly.--Fill a large jar with ripe medlars, and place it in a saucepan of boiling water; it must be large enough to allow of the water coming up to the neck of the jar, but care must be taken not to let any of the water go into it. The jar must be uncovered. Put the lid on the saucepan, and keep the water boiling until the medlars are thoroughly cooked and quite soft. Then put them into a linen jelly-bag, and let them drip into a basin; the bag must not be squeezed or the jelly would not be clear. Medlars being a very dry fruit, a great many will be required to make even a small quantity of jelly; the juice comes from them but very slowly, so that this first process should be gone through the day before the jelly is to be made, and the straining should be allowed to go on during the night. Measure the juice, and allow 1 lb. loaf sugar to every pint. The sugar must be pounded and passed through a hair sieve to have it very fine; put it in a dish before the fire, or in the oven, until it is so hot that it would not remain any longer without melting. Boil the juice in a copper preserving-pan, stirring it with a silver spoon; when boiling add the sugar by little and little, a teaspoonful at a time; this should be shaken gently over the surface, the stirring continuing all the while. When the sugar is all in, take the preserving-pan off the fire, as no further boiling will be necessary. This jelly should be beautifully clear, and of about the same consistence as guava jelly, which it also somewhat resembles in flavour.