A Receipt For Using Lemons

Take tbree dozen good sizcd lemons, cut each in halves, and draw out the insido pulp without breakiug tho rind. Stiain all the juice through a flannel bag. To tho juice add two quarts of granulnted sugar. In a porcelain kettle iet it just scald, but not boil. Bottle and seal tor syrup. It will nearly fill three piut bottles. Fill each of the rinds with oomnion tahle salt, and set thpiu upon a platter, where the sun will shine upan them durin the d;iy, but bring them in ut night. Ai'ter dryirtg in this manner two or three weeks, they will be very hard and dry, but wiil not mold. WilU a í'oik ruuiove as much of the salt as possible, without, brenking tho rinds, and soak the rinds for three days in cold wn(er, theu pour off the water and cover them with vinegar. Into the vinegar put three-quarters of a pound of granulated sugfir, also a mushn bag containing one-eighth of a pound of each of the folJowiug whole spices: Cloves, maces, mustard seed, allspice, pepper, stick cinnamon, and stick horseradish; boil fifteen minutes and remove to an eartheñ jar. It niakes a most delicious sweet jjickle. Immediatly after a shower, spiinkle the salt taken from the lemon rinds upon the leaves and around tho roots of the currant bushes. It will eft'cctually drive the currant worms from bushes.