Procure one hundred medium-sized, sound, and fully ripe pears, fit to eat in their natural state ; peel them carefully keeping them in their original form, then split in halves, and cut out the cores and seeds. Fill ten lightning-glass jars with the pears, and pour over five quarts of syrup (No. 1339), covering them tightly the same as for the peaches (No. 1340), placing them likewise in the saucepan, but boiling for fifteen minutes instead of ten. When lifted from the pan, proceed precisely as for the peaches. The best time to purchase the fruit is from August 25 to September 20.