One quart water and 1 quart vinegar, 4 pounds dark brown sugar, boiled to a syrup. Pour on fruit while boiling. Leave 36 hours, turn off and boil again. Pour on fruit and seal.

Pickled Grapes

One gallon vinegar, 2 gallons water, 1 gallon sugar and plenty of whole cloves and cinnamon bark. Boil all together and when cold pour over grapes which have been broken in small bunches, and seal.

Pickled Figs

Ten lbs figs, 4 lbs brown sugar, 1 pint vinegar, 4 teaspoons cinnamon, 2 teaspoons each of cloves and allspice. Dissolve 1/2 teaspoon soda in plenty of hot water and pour over figs to destroy rank taste. Pour off and rinse in hot water and drain. Heat vinegar and sugar until sugar is dissolved. Tie spices in a bag and place in hot syrup. Add figs and boil 1 hour and bottle.

Pickled Figs

Seven lbs figs, 1 pint good cider vinegar, 3 lbs sugar and plenty of whole cloves and stick cinnamon. Place spices in a bag and boil with vinegar and sugar. Drop in figs and boil until tender. Put in glass jars like other fruit.

Sweet Pickled Figs

Take figs and boil till tender; take them out and lay singly on plate or colander, drain day and night till thoroughly dry, then put into the boiling syrup and boil 15 minutes. Take them out carefully and put into jars. Pour syrup over them. For 3 mornings pour off syrup and scald, then pour over and set aside.

Syrup

One quart vinegar, 3 pounds sugar, 5 cents' stick cinnamon, broken and tied in a bag. Let all come to a boil.