Method. Use any left-over fruit juice or pickling sirup of one or more kinds, always holding to the formula of equal portions of liquid and sugar. Add a spice bag if it has not been used in the first sirup. Take sliced and pared apples, pears, skinned and halved peaches, and several kinds of plums, cooking only one kind in the sirup at a time. When they are beginning to get soft place them in a shallow bowl. After all the fruit has been cooked, pour the sirup over it and let stand one or two days; then cook all together in the sirup, and as soon as fruit is tender, place in jar and cook sirup a little longer. Pour it on the fruit and seal like other sweet pickles.