7 pounds of fruit. 1 cup of water. 5 pounds of sugar. 2/3 cup of stick cinnamon. 1 pint of vinegar. 1/3 cup of whole cloves.

Remove the skins and blossom ends of pears (retain the skins of sickle pears), retaining the stems. Scald peaches, to remove the skins, or pare them. Watermelon rind should not be too thin; cut away all pink pulp and the thin green rind on the outside; remove the thin outside rind of muskmelons. , Keep peaches and pears whole, and cut the rind in small pieces (squares, rounds, diamonds, etc.). Make a syrup of the sugar, vinegar and water; skim and add the spices. Cook pears until tender in the syrup, then place in fruit jars and pour the syrup, reduced by cooking, over them. Scald peaches in the syrup on three consecutive mornings; on the third morning put the peaches in jars, boil the syrup to the consistency of molasses, and pour it over them. Put the spices into the jars with the fruit. Cook muskmelon as pears; watermelon rind needs be cooked in water until tender and then finished as the peaches or pears.