Peel firm white peaches, weigh them, and to every pound of the fruit allow half a pound of sugar. Place this and the fruit in a preserving kettle in alternate layers. Bring slowly to a boil. To every six pounds of fruit allow one pint of vinegar. To this add a tablespoonful, each, of ground mace, cinnamon, and cloves, mixing them and dividing them into three portions. Tie each up in a bit of thin muslin. Put the spices into the vinegar, pour this upon the peaches, and boil five minutes. At the end of this time remove the fruit and spread it upon a flat dish, boil the syrup fifteen minutes, or until thick, put into glass jars with the fruit, pour the boiling syrup upon it and seal.

Pickled Peaches (Unpeeled)

Select peaches of uniform size, and after rubbing off the down with a coarse cloth, like a crash towel, prick each with a fork. Weigh and put them into a preserving kettle with just enough water to cover them, and let them become scalding hot. Just before they reach the boil remove them from the kettle and add sugar to the water in the proportion of three pounds to every seven pounds of the peaches. Let this boil for a quarter of an hour, skimming two or three times, and put in three pints of vinegar and one teaspoonful, each, of cloves and celery-seed, and one tablespoonful, each, of ground mace, cinnamon, and allspice, mixed and tied up in thin muslin bags. Bring the syrup to a boil and cook together for ten minutes, then put in the fruit and let it stew until tender. Remove it again from the kettle with a skimmer, spread on dishes to cool, boil the syrup until thick, and after you have packed the peaches in glass jars, pour the scalding syrup upon them and seal.

PICKLED PEARS (UNPEELED). Put up by the preceding recipe.