Sweet Peach Pickle

Peel 1 gallon of cling-stone peaches. Boil 1/2 gallon vinegar with 1/2 pound sugar. Add spices to taste.

Spices must be tied in a bag. Pour over peaches and put aside over night. Then pour off and boil and again pour over the fruit. Do this nine mornings, and the last time put fruit in syrup and boil till tender. Put in jar and cover tightly. Can be used at any time.

Sweet Pickle

7 pounds fruit, cherries, damsons, peaches, or any kind of fruit, 3 pounds sugar, 1 quart cider vinegar, 1 ounce cinnamon, 1/2 ounce cloves, Ginger and mace to taste.

Pour over fruit. For two mornings, vinegar and spices must be boiled and poured over the fruit. The third morning put all in kettle and simmer a few minutes. Tie closely and keep in a dark closet.

Watermelon Pickle

Prepare the rind by paring the outside and using only the firm part of the melon, cut in shapes, and let it lie over night in weak alum water. Soak in clear water one day.

To 5 pounds fruit take 1/2 the amount of sugar, 1 quart of vinegar, and boil. Add slices of 1 lemon and spices to taste, cinnamon, ginger, mace. Pour hot over the fruit and let stand over night. Pour off and boil, and do this three mornings, the last time putting the fruit in the syrup, and cook till it can be pierced with a fork. Put in jars and seal.