Preparation: Clean the oranges and the lemon with a cloth and grate off the rind with the lump sugar. Mix the sugar, water, grated rind of oranges and lemon and boil 1 minute, then add orange and lemon juice, boil another minute, strain through a cloth, fill into bottles and cork well. No. 62—QUINCE JUICE. 1 pt. of quince juice 1 lb. of sugar Preparation: Take nice, yellow quinces, clean them with a cloth, grate them down to the granular part, press out and put into glasses or jars over night to clarify or settle. The next day carefully pour off the clear juice, boil 3 minutes with the sugar and when cold, fill it into bottles, and cork well. No. 63—CURRANT JUICE. 1 pt. of juice ¾ lb. of sugar ¼ cup of water Oil Preparation: Clean the currants, press through the fruit press and let stand for a few hours to clarify. Then carefully pour off the settlings, boil sugar and water 5 minutes, skim and put in the juice. Boil 10 minutes, skim and when cold, fill into bottles. Into each bottle pour 1 teaspoonful of fine oil; cork well, seal the bottles and keep them in the cellar. Before using, dip off the oil with cotton batting. No. 64—BLACKBERRY JUICE. 1 pt. of juice ¾ lb. of sugar ¼ cup of water Oil Preparation:. The preparation is the same as that of currant juice. See No. 63, Currant Juice. No. 65—TUTTI-FRUTTI IN ARRACK. 1 qt. of arrack or rum 1 lb. of strawberries 1 lb. of raspberries ½ lb. of large, red, stoned cherries 6 lbs. of sugar ½ lb. of large, black, stoned cherries ½ lb. of blue, peeled plums 10 medium-sized peaches 10 apricots 10 good preserving pears Preparation: The fruit must be ripe but not soft. Take each fruit as it appears in the market, clean it and put into a large jar. For instance, if strawberries are in the market, prepare these, wash and drain them, put them first into the jar with ½ lb. of sugar and ½ pt. of arrack. Close the jar well and if it is a stone jar, tie it up well. Continue to put in the rest of the fruit as it comes and use the rest of the sugar and arrack, closing the jar or can well every time. Peaches, pears and apricots must be peeled and quartered before they are put in and pears should be boiled partly done in sugar and water. Remarks: After the fruit has all been used, the juice may be used for pudding sauce. Preserved Vegetables. No. 66—ASPARAGUS. Asparagus To 1 qt. of water 1 tsp. of salt