shrinks, and leaves a hollow at the top of the mould:  this requires filling up when quite cold.  If the candles do not draw readily, plunge the mould for an instant into hot water and the candles will come out easily.  Many persons prefer making dip-candles for kitchen use; but for my own part I think the trouble quite as great, and give the preference, in point of neatness of look, to the moulds.  It may be, my maid and I did not succeed so well in making the dips as the moulds.

PICKLING.

The great want of spring vegetables renders pickles a valuable addition to the table at the season when potatoes have become unfit and distasteful.  If you have been fortunate in your maple-vinegar, a store of pickled cucumbers, beans, cabbage, &c. may be made during the latter part of the summer; but if the vinegar should not be fit at that time, there are two expedients:  one is to make a good brine of boiled salt and water, into which throw your cucumbers, &c. (the cabbage, by the by, may be preserved in the root-house or cellar quite good, or buried in pits, well covered, till you want to make your pickle).  Those vegetables, kept in brine, must be covered close, and when you wish to pickle them, remove the top layer, which are not so good; and having boiled the vinegar with spices let it stand till it is cold.  The cucumbers should previously have been well washed, and soaked in two or three fresh waters, and drained; then put in a jar, and the cold vinegar poured over them.  The advantage of this is obvious; you can pickle at any season.  Another plan, and I have heard it much commended, is putting the cucumbers into a mixture of whiskey* and water, which in time turns to a fine vinegar, and preserves the colour and crispness of the vegetable; while the vinegar is apt to make them soft, especially if poured on boiling hot, as is the usual practice.

[* In the “Backwoodsman,” this whiskey-receipt is mentioned as an abominable compound:  perhaps the witty author had tasted the pickles in an improper state of progression.  He gives a lamentable picture of American cookery, but declares the badness arises from want of proper receipts.  These yeast-receipts will be extremely useful in England; as the want of fresh yeast is often severely felt in country districts.]

APPENDIX B.

[In the wish to render this Work of more practical value to persons desiring to emigrate, some official information is subjoined, under the following heads:—­]

STATISTICS OF EMIGRATION.

I. The number of Sales and Grants of Crown Lands, Clergy Reserves,
Conditions, &c. 
II.  Information for Emigrants; Number of Emigrants arrived; with
extracts from Papers issued by Government Emigration Agents, &c. 
III.  Abstract of the American Passengers’ Act, of Session 1835. 
IV.  Transfer of Capital. 
V. Canadian Currency. 
VI.  Canada Company. 
VII.  British American Land Company.