Pickled Cherries

Five pounds of cherries, stoned or not; one quart of vinegar, two pounds of sugar, one-half ounce of cinnamon ; one-half ounce of cloves, one-half ounce of mace; boil the sugar and vinegar and spices together, (grind the spices and tie them in a muslin bag,) and pour hot over the cherries.

Pickled Plums

Mrs. Meek.

To seven pounds plums, four pounds sugar, two ounces stick cinnamon, two ounces cloves, one quart vinegar, add a little mace; put in the jar first a layer of plums, then a layer of spices alternately ; scald the vinegar and sugar together; pour it over the plums, repeat three times for plums (only once for cut apples and pears); the fourth time scald all together; put them into glass jars and they are ready for use.

Pickled Apples

Mrs. Watson Thatcher.

For one peck of sweet apples take three pounds of sugar, two quarts of vinegar, one-half ounce of cinnamon, one-half ounce cloves; pare the apples, leaving them whole ; boil them in part of the vinegar and sugar until you can put a fork through them; take them out, beat the remainder of vinegar and sugar and pour over them. Be careful not to boil them too long or they will break.

Pickled Apples

Mrs. Henry Stevens.

Ten pounds fruit, four pounds sugar, one quart vinegar, cloves and cinnamon. Pare and core the apples. Boil apples in syrup until soft. Eat with pleasure, not with sauce.

Pickled Peaches

Mrs. Dr. Evarts.

One quart sugar, one pint vinegar, one gallon fruit; let sugar and vinegar come to a boil; pour over the fruit, next day draw off and let the liquor come to a boil again; repeat till the ninth day, then boil fruit and syrup ten minutes. Spice to taste.

Pickled Peaches

Mrs. C. D. Howard.

Take five pounds of brown sugar to one gallon of pure cider vinegar; boil it hard for thirty minutes, skimming off the scum till clear; rub off the peaches in the meantime out of boiling water (quickly); with a flannel cloth, sticking four cloves in each peach, and a bag of cinnamon put into the boiling syrup. If the peaches are clingstones put them into the boiling syrup for fifteen or twenty minutes; if freestones, lay them in the jar in layers, and pour the syrup over them while hot; then put a small plate over to keep them from rising, and cover tightly with cloth or paper. In four days look at them, and if necessary, boil the syrup again, and pour on while hot; keep them in a cool place while the weather is hot to prevent their souring. The White Sugar Cling is nice for pickling, and the Blood Peach is very rich, but dark. Small pears can be pickled in the same manner, if the skin is taken off.