Take twelve large baking pears - pare and cut them into halves, leaving on the stem about half an inch long: take out the core with the point of a knife, and place them close together in a block-tin saucepan, the inside of which is quite blight, with the cover to fit quite close, - put to them the rind of a lemon cut thin, with half its juice, a small stick of cinnamon, and twenty grains of allspice; cover them with spring-water, and allow one pound of loaf-sugar to a pint and a-half of water: -cover them up close, and bake them for six hours in a very slow oven: - they will be quite tender, and of a bright colour. Prepared cochineal is generally used for colouring the pears; but if the above is strictly attended to, it will be found to answer best.