HOW TO USE THEM. 



177 



yellow when piuked, which should be done carefully. Place in 

 tight barrels or casks the same day they are picked, and cover 

 at once with a brine as salt only, as sea-water ; then head up 

 tight, and change watfer two or three times. Limes prepared in 

 this way are ready for use at any time, either as pickles or pre- 

 serves, by first freshening in clear water, and then following 

 other recipes. 



PICKLED LIMES 



Are prepared exactly according to recipe given for " Pickled 

 Lemons," and are equally good. 



-PRESERVED LIMES. ■ 



If the limes have been previously kept in brine, freshen by 

 soaking in several waters ; then proceed as follows, same as if 

 just picked: Take out the seeds, and place in cold water for 

 twenty -four hours, changing the water several times ; boil until 

 tender in water, to which a little soda has been added ; soak 

 again in water for twenty-four hours, changing water as before ; 

 the limes are now ready to preserve ; to each pound of fruit, 

 take two pounds of white sugar and three pints of water ; make 

 a syrup first, drop the fruit into it, and cook long enough to be- 

 come thoroughly heated through ; place limes in jars set in hot 

 water, boil the syrup down a little, and turn over them. Seal 

 up the same as any other preserves. 



CITRON — TO DRY FOR HOME OR MARKET. 



Pick the fruit when green, just as it comes to maturity ; cut 

 into four or six pieces ; soak in clear water twelve hours ; boil 

 half an hour in water containing a little alum, and a few hand- 

 fuls of green grass (Guinea preferred), or the leaves of the citron 

 tree ; pour this off, and boil half an hour in thin syrup ; then 

 weigh the citron, and add an equal weight of white sugar to the 

 syrup ; dip the .citron into the latter two or three times ; dry in 

 the sun one day ; the second day fill the cavities of the citron 

 with the syrup, and continue to expose to the sun until thor- 

 oughly dry. This makes an excellent article for commerce, 



