and fevers, against worms and skin diseases, it is a specific. The juice of the lemon is the best scorbutic remedy known. It not only-cures, but prevents this disease. If the gums are rubbed with it daily, it will keep them in health, and the daily use of it will keep the nails and hands white, soft and supple, and is far preferable to soap. It will prevent chill blains. If mixed with strong, hot, black coffee with sugar, it is healthful, and is excellent in intermittent fevers ; it will cure neuralgia by rubbing the part affected with a cut lemon; will destroy dandruff on the head by rubbing the roots of the hair with it; will cure warts. It is a natural remedy, a panacea, and nature is our best physician ; and all her remedies are the best, if we would onlv use them.
Lemon Juice, to preserve.—Strain the expressed juice through a bag into a glass vessel, then put a small quantity af almond or olive oil into a glass bottle and pour the juice in ; the oil rises to the top and prevents the air from penetrating and spoiling it. The juice is good for rheumatism, scurvy and fevers, and its frequent use will prevent disease. The most healthful of all fruits, except the apple.
To keep Lemons for Lemonade.—Slice them through when perfectly fresh and pack the slices in glass jars with a thick layer of fine white sugar between, and they will keep good for i year.
To keep Water Melons and other Fuuits till Christmas.— Paint the melons etc. with a mucilage that will not rub off, common paste of flour and a little alum will do; set it away to dry, then paint over 3 times, allowing them to dry each time. Then keep them in a cool, dry place, so as not to freeze.
To Save Fruit Without Sugar.—Put in wide mouthed bottles, and fill up with clear cold water (spring water the better), put them into a vessel of water up to the neck; boil 1-2 hour, tie bladders or oil skin over tight, or cork and seal while hot; or put them in self-sealing cans or jars; let them remain till cold. Keep in a cool place. Use as soon as opened. In order to steady them, pack hay around them while boiling.
Pears, a Delicious way to cook.—Take 8 medium sized or 6 large pears, 8 oz. of sugar, 1 gill of sweet wine, 8 cloves (whole) ; some grated nutmeg to taste, 1-2 of a large lemon, 1-2 oz. gelatine. Peel the pears nicely, then quarter them, lay them in a shallow dish or pan with the cloves, cinnamon or nutmeg, sugar and just enough water to cover them ; set in the oven and stew slowly till tender, but not broken. Take up the pears, leaving the liquor, and put them on a dish for the table. To every cupful of the liguor allow the 1-2 ounce of gelatine, the juice and grated rind of the 1-2 lemon, and wine. Let these ingredients boil quickly for 5 minutes, strain the