(_b_) Take the sound fruit as soon as ripe, scald, and peel them. To 7 lb. tomatoes add 7 lb. white sugar, and let them stand overnight. Take the tomatoes out of the sugar and boil the syrup, removing the scum; put in the tomatoes and boil gently 15-20 minutes. Remove the fruit again and boil until the syrup thickens; on cooling put the fruit into jars, and pour the syrup over it; add a few slices of lemon to each jar. Vegetable Marrow Preserve.--Take a ripe marrow about 9 lb. weight, with the same amount of sugar, pare the marrow and remove the seeds and any soft parts; cut in pieces 1 in. thick and 2 in. length; put them in a basin with layers of sugar all night, with 1 tablespoonful capsicums tied up in muslin, and double the quantity of rough ginger well bruised and tied in muslin. In the morning pour the liquid over the remainder of the sugar, which boil and skim; then add the fruit, also the juice and rind of a lemon to each lb. of fruit, and 1 teaspoonful cochineal for colouring; boil till the fluid is clear; before taking off 2 glasses of brandy may be added. Walnuts, Preserved.--Gather the walnuts when they are full grown, but not hard. They should be in that state that a pin will penetrate them. Prick each walnut over with a large pin, put them in cold water, and leave them for 2 hours; then pour that water away, and fill the pan with fresh. Let the walnuts remain thus for 4 days, changing the water every 24 hours, to take out all the bitterness. At the end of the time change the water, and set them on the fire. As soon as they are soft take them out carefully with a skimmer, put them again into cold water, and leave them 4-5 days, changing the water as before every 24 hours. Then place the walnuts in a large glazed pan; then take common brown sugar, boil this with some water, and run the syrup through a jelly bag. Boil it again until it becomes thick, let it stand, and when about half cold pour it over the walnuts, and leave them. Next day drain off the syrup, boil it again, and when half cold pour it on the fruit. Repeat this every 24 hours, increasing the thickness of the syrup each time of boiling. A small quantity of coarse sugar should be added at every boiling, as the fruit ought to be covered with the syrup. On the ninth day put a few cloves and some cinnamon in a glass of water for 24 hours, then cut each clove into 4 pieces lengthwise; cut the cinnamon also into bits about the same size. Take the walnuts out of the syrup, and stick 4 pieces of clove and as many of cinnamon into each walnut. In the meanwhile boil the syrup up again, and when half cold pour it over the fruit and leave it. In 24 hours drain off the syrup, and set it on the fire for the last time. As soon as it begins to boil put in the fruit; let them boil up together about 12 times, and then take them from the fire. Make the bottles quite hot, put in the walnuts one by one with a skimmer, pour the syrup on (they should be well