1/2 pint (1 cup) vinegar. 4 sticks cinnamon. 1 tablespoonful cloves. 1 teaspoonful allspice. 1 1/4 lbs. (2 1/2 cups) brown sugar. 1 teaspoonful mace.

For the spiced figs, buy the loose figs rather than those which have been pressed, though the latter may be used. If the dried figs are used soak them over night in water, then drain.

Boil the vinegar and sugar until thick, add the cinnamon broken in small pieces, cloves, allspice, and mace, then add the figs, allow to simmer slowly for one and one-fourth hours, pour into jars, and seal.

Spiced Fruits: To eight pounds of fruit allow four pounds of sugar, one pint of good vinegar, one tablespoonful of ground cinnamon, one tablespoonful of ground allspice, one tablespoonful of ground ginger, one teaspoonful of ground mace, one teaspoonful of ground cloves, one tablespoonful of grated nutmeg and six crushed bay leaves; mix the spices, put them in four muslin bags and tie them loosely. Boil the sugar and the vinegar for five minutes, add the spices and the fruit and cook until the fruit is tender. Soft fruit must not remain long on the fire. Remove from the fire and cool.

Next morning lift the fruit with a skimmer and put it into glass or stone jars. Boil the syrup, pour it over the fruit and let cool; do this for nine mornings. This recipe will answer for pears, peaches, apples, currants, apricots, watermelon rind, citron melon and cantaloupes.