Preparation: Pare the quinces, cut them into small pieces and put at once into cold water. When they are all cut up, put them into boiling water and boil until tender. Boil the sugar, water, cloves, cinnamon and lemon rind 1 minute, add the quinces and boil slowly for 5 minutes. Put the quince into jars, boil down the syrup until it gets thick, add the cognac and pour it hot over the fruit. Close the jars tightly and treat them as in No. 1. No. 33—PUMPKIN. 3 lbs. of pumpkin flesh 2½ lbs. of sugar 1 qt. of vinegar 3 qts. of water 5 cloves 2 sticks of cinnamon 1 piece of ginger ½ lemon rind Brandy paper Preparation: Peel the pumpkin, cut in halves, scoop out the seeds and all juicy or thready matter. Cut the flesh into slices ¼ inch thick and put into 1 qt. of cold vinegar mixed with 2½ qts. of cold water. Let it stand 12 hours. Then boil the sugar, ½ qt. of water and the spices tied into a white cloth 1 minute. Add the sliced pumpkin after draining it well, and boil until tender and transparent. Put into jars, boil down the syrup until it thickens, fill up the jars with it while boiling hot, cover with a brandy paper, close and treat them as in No. 1. No. 34—GREEN OR SMALL YELLOW ORANGES. 60 small oranges 3 lbs. of sugar ¾ qt. of water Preparation: Prick the oranges with a fork and blanch them in water for 5 minutes. Then cover them with water and let them stand 10 days, changing the water twice daily. On the eleventh day boil the sugar and ¾ qt. of water 5 minutes, skim and pour cold on the well drained oranges. On the twelfth day pour off the sugar water and boil it until it gets thick. Put in the oranges, let them boil a few minutes and then fill the jars. If necessary, boil the sugar water a little more, pour it over the oranges, close the jars tightly and treat them as in No. 1. No. 35—PICKLED WALNUTS. 1 lb. of green walnuts 1 lb. of sugar 20 grams of whole cinnamon 1 cup of water Preparation: The walnuts must be picked before they form a hard shell. Clean the walnuts well and let stand in water 14 days, changing the water once a day. Then drain well and boil until tender in fresh water. Boil the sugar, water and cinnamon 1 minute, add the nuts and boil a few minutes, pour into a porcelain dish and let stand 3 days, then boil again a few minutes and fill the nuts into jars. Boil the syrup if it is not thick enough and pour it over the nuts cold, then close the jars well. No. 36—GREEN ALMONDS. 60 green almonds ¼ lb. of wood ashes 4 qts. of water 1 pt. of water 1½ lbs. of sugar ¼ tsp. of bishop extract