INCENSE. Compound in a marble mortar, a large quantity of lignum rhodium, and anise, with a little powder of dried orange peel, and gum benzoin. Add some gum dragon dissolved in rose water, and a little civet. Beat the whole together, form the mixture into small cakes, and place them on paper to dry. One of these cakes being burnt, will diffuse an agreeable odour throughout the largest apartment. INDELIBLE INK. Gum arabic dissolved in water, and well mixed with fine ivory black, will make writing indelible. If the writing be afterwards varnished over with the white of an egg clarified, it will preserve it to any length of time. INDIAN PICKLE. Lay a pound of white ginger in water one night; then scrape, slice, and lay it in salt in a pan, till the other ingredients are prepared. Peel and slice a pound of garlic, lay it in salt three days, and afterwards dry it in the sun. Salt and dry some long pepper in the same way: then prepare various sorts of vegetables in the following manner. Quarter some small white cabbages, salt them three days, then squeeze and lay them in the sun to dry. Cut some cauliflowers into branches, take off the green part of radishes, cut celery into lengths of about three inches, put in young French beans whole, and the shoots of elder, which will look like bamboo. Choose apples and cucumbers of a sort the least seedy, quarter them, or cut them in slices. All must be salted, drained, and dried in the sun, except the latter, over which some boiling vinegar must be poured. In twelve hours drain them, but use no salt. Put the spice into a large stone jar, adding the garlic, a quarter of a pound of mustard seed, an ounce of turmeric, and vinegar sufficient for the quantity of pickle. When the vegetables are dried and ready, the following directions must be observed. Put some of them into a half-gallon stone jar, and pour over them a quart of boiling vinegar. Next day take out those vegetables; and when drained, put them into a large stock jar. Boil the vinegar, pour it over some more of the vegetables, let them lie all night, and complete the operation as before. Thus proceed till each set is cleansed from the dust they may have contracted. Then to every gallon of vinegar, put two ounces of flour of mustard, gradually mixing in a little of it boiling hot, and stop the jar tight. The whole of the vinegar should be previously scalded, and set to cool before it is put to the spice. This pickle will not be ready for a year, but a small quantity may be got ready for eating in a fortnight, by only giving the cauliflower one scald in water, after salting and drying as above, but without the preparative vinegar: then pour the vinegar, which has the spice and garlic, boiling hot over it. If at any time it be found that the vegetables have not swelled properly, boiling the pickle, and pouring it hot over them, will make them plump.--Another way. Cut the heads of some good cauliflowers