1 peck firm, ripe peaches. 1 teaspoonful ground ginger. 1 pint (2 cups) water. 1/2 teaspoonful ground cloves. 1/2 pint (i cup) vinegar. 1/2 teaspoonful ground mace. 1 gill (1/2 cup) lemon juice. 1/2 teaspoonful ground allspice. 4 ozs. (1/2 cup) sugar. 1/4 teaspoonful white pepper. 1 teaspoonful ground cinnamon.

Pare and quarter the peaches. Add the water and twelve sliced kernels to the peelings, let simmer thirty minutes, then strain. Add the peaches to the liquid, and simmer for thirty minutes longer, then add the vinegar, lemon juice, sugar and spices. Boil very slowly until as thick as desired.

Pour into bottles and seal while hot.