2 lbs. figs. Cloves. 1 1/2 lbs. (3 cups) sugar. Mace. 1 pint (2 cups) water. Vinegar.

Wipe the figs. Boil the sugar and water until it spins a heavy thread, then drop the figs into the boiling syrup and let them remain until they can be penetrated with a straw. Remove them and place in sterilized jars, in layers, between which sprinkle a few cloves and some small pieces of mace; then cover the whole with the syrup.

For three successive mornings pour off the syrup, not disturbing the fruit and spices; bring to a boil, and pour back over the fruit. The third morning after the syrup has boiled add one cupful of vinegar to every three cupfuls of syrup.

Pour over the fruit and seal.