Sweet Pickled Peaches

Rub fur off peaches with coarse cloth, or pare if desired; stick three cloves in each peach. For seven lbs. of fruit put three lbs. sugar and one pt. of vinegar. Boil and pour over fruit four successive days, then cook together; when tender dip peaches out with perforated skimmer; boil syrup until thick; pour over fruit while hot. Add spices of all kinds and allow them to boil each time with' syrup.

Mrs. G. B. Richmond.

Pickled Peaks

10 lbs. of winter Nelis pears, 3 lbs. of brown sugar, 2 qts. of cider vinegar, 1 pt. of water,

1 tablespoonful whole allspice,, l/2 tablespoonful whole cloves, 1 tablespoonful of stick cinnamon, 1 tablespoonful of pepper-corns. Peel pears and steam them until you can pierce them easily with a fork. Place them in a jar and pour over them the boiling hot spiced vinegar. In two days pour off vinegar, and heat it boiling hot and return to pears. In two days more repeat. Keep in a cool, dark place.

Mrs. Geo. Abbott.

Sweet Pickled Strawberries

Remove the calyx from six qts. of ripe strawberries. Put into a stone jar - first a layer of fruit, then a sprinkle of cinnamon and cloves, alternating thus until all are used; bring to a boil two coffee cupfuls of vinegar with two and a half pounds of sugar; skim and pour over fruit. Let them stand over night and in the morning drain off syrup. Boil up and pour on the berries as before. The next morning boil all together gently for twenty minutes, then pour into jars and cover.

Mrs. W. H. Seale.

Pickled Figs

(Dark).

10 lbs. figs, 5 lbs. sugar,

1qt. vinegar,

2 ounces each of cloves, cinnamon and allspice. Put spices in a thin muslin bag, dissolve sugar in vinegar, and cook the figs slowly, a few at a time till all are done. Then put them all back in the syrup and cook until the syrup is sufficiently thick. Put in jars and seal.

Mrs. Thos. Flint, San Juan.

Pickled Figs

(White).

7 lb. of fresh figs,

3lbs. of sugar,

1pt. of vinegar,

2lemons sliced,

A handful of whole cloves, A few sticks of cinnamon. Boil only a few moments before removing the figs. Continue boiling the syrup until about sufficient to cover, and pour it over the figs! It may be necessary to drain it off and boil it more the next day. Seal in jars.

Mrs. H. A. Mitchell, Palo Alto.

Pickled Damson Plums

5 lbs. of fruit, 5 lbs. of sugar, 2 1/2 pts. of vinegar,

2 oz. of mace,

1 ozs. of cinnamon,

1 oz. of cloves. Add spices to vinegar, let it come to a boil and pour over the fruit and sugar. Cover close. Turn off and scald syrup for five successive days. The sixth day let fruit, spices and all come to a boil. These will keep for years.

Mrs. E. L. Baker.

Pickled Walnuts

Pick green; when they can be easily pierced with a needle put into brine strong enough to bear an egg. Let them remain nine days, stirring and changing brine often. Drain and expose to the sun until quite black. Scald in boiling water. To a hundred walnuts allow one gallon vinegar, one oz. cloves, one oz. allspice, one-half oz. nutmeg, one oz. black pepper. Boil vinegar and spices together fifteen minutes. Strain and pour over them boiling-hot. Tie in thin muslin a tea cupful mustard seed and tablespoonful of grated horse-radish. Put in bottles and seal tight. Better if kept six months before opening.

Mrs. Walker.