To make _Potato flour_ or _starch_, to serve also instead of arrow-root. Peel and wash the potatoes, cutting out all the specks; then grate or rasp them into a pan of water; stir it up well, and let it remain for about ten hours, or till all the flour is settled down. Then pour off the water with the fibrous parts of the potatoes, and put some fresh water to the flour, which, as it settles very hard, must be well stirred and strained into another pan, where let it remain till it is again settled down, and so do till the water is quite clear, which will be in four or five times mixing in fresh water; once straining is sufficient. When clear enough, break the flour up into a dish, and dry it gently before the fire; it takes a good while, as it must be thoroughly dried and broken into a fine powder. It may then be put away for use, and keeps a long time. Very small potatoes answer the purpose as well as large; and, when persons grow them, it uses up those that are too small for boiling. Ten ounces and a half of starch have been produced from very small potatoes, which weighed only seven pounds and a half before peeling them. When this flour is made on a large scale, the potatoes may be washed, and then ground in a cider-mill without paring. _To pickle Lemons._ Grate off the rind, then lay them in salt for six days; boil vinegar with a little turmeric, and pour over them boiling; let them stand till next day; then boil in best vinegar, mace, shallots, anchovy, Cayenne pods, and cloves; boil the lemons and liquor together two minutes, and cover them close up. In a few days they will be fit for use, and are much admired with fish, cutlets, or cold meat. _Mixture for India Pickle._ One gallon of vinegar, a quarter of a pound of garlic, half a pound of salt, a quarter of a pound of ginger, two ounces of white mustard seed, and two teaspoonfuls of Cayenne pepper; mix all well together. Any vegetables, such as small onions, cauliflowers, French beans, radish pods, and gherkins, may be laid in salt three days, dried, and put into the above mixture, and it is an excellent pickle for general use. _Cucumber Vinegar._ Pare and slice fifteen large cucumbers, and three or four onions, a few shallots, and a clove or two of garlic. Then put a layer of slices of cucumber in a deep jar, and strew over it some pepper and salt, and a little Cayenne pepper; then a layer of onions and shallots, with pepper and salt as before; repeating alternate layers of cucumbers and onions till the jar is about half full, when three pints of vinegar is to be poured on the whole. After standing four days the vinegar is strained off, and is ready for use. It is a great improvement to cold meat.