Pickled Peaches

Ten pounds of fruit, five and a half pounds sugar, one quart of vinegar; mace, cinnamon, cloves to taste. Prick each peach with a fork, heat in water enough to cover. Take them all out; add to the water sugar, vinegar and spices in a bag. Boil until scum ceases to rise, then return fruit to syrup, and can when tender.

Pickled Quinces

Pare and quarter; to every ten pounds add three pounds brown sugar, one pint vinegar, one ounce cloves, one ounce cinnamon; boil till tender.