Remove the skins from the grapes. To five quarts of skins add three pounds of brown sugar, two tablespoonfuls of powdered cinnamon, one tablespoonful powdered cloves, one tablespoonful powdered mace and one cupful of vinegar, and cook slowly one and one-half hours; then mash through a sieve or press through fruit press. Remove any seeds from the pulps, add one-half cupful of vinegar, put into a preserving kettle, cook until soft, and add to rest of mixture.
Seal in jars.
7 lbs. peaches. 1 pint (2 cups) vinegar. 3 lbs. (6 cups) sugar. 1/2 oz. cloves. 2 ozs. broken cinnamon. 1/2 oz. allspice.
Scald the vinegar, sugar and spices, then pour over the peaches. Allow to stand for twenty-four hours, drain off, scald again, and pour over the fruit, then let stand again for twenty-four hours.
Boil all together until the peaches are tender, then put the peaches into jars.
Boil the syrup until thickened, then pour over the fruit and seal.