ff. MiSOELLANieoUS. 183 



a stone jar. On the second day drain them through a 

 colander or coarse sieve, boil up the syrup, skim and turn 

 over the peaches. Repeat this three days, then seal. The 

 flavor is better than when the fruit is cooked. 



Pears Preserved Whole, N"o. 1.— Take pears when 

 not too ripe, and set them over the fire in a sufficient 

 quantity of cold water, letting them, simmer, but not 

 boil. When they are softened, take them out, peel them 

 carefully, prick them with a pin, and put them on again in 

 fresh water, with the juice of a lemon; let them boil rapidly, 

 and when they are sufficiently done so that a pin will pass 

 readily through them without the least resistance, take 

 them out and put them into cold water. In the meantime 

 have ready some hot thick syrup, and having well drained 

 the pears, pour it over them. Let them stand for twency- 

 f our hours, and then give them a gentle boil. Take them. 

 again out of the syrup and dip them in cold water, after 

 which pour hot syrup upon them, and when they have stood 

 three days give them another boil ; when cold, take them out 

 drain them, and put them into bottles, then thicken the 

 syz"up by a few boilings, and pour over them. Pears peeled 

 and cored are preserved like apples. 



Preserved Pears, If o. 2.— Peel three pounds of pears 

 and place them in a stew-pan; cover them with water, and 

 let them stew two hours. Take them out and put them in 

 a brown jar with three fourths of a pound of loaf sugar^ 

 and two tablespoonfuls of the water they were stewed in to 

 each pound. Add a little candied lemon, cut in small 

 pieces, or a few cloves, if preferred. Place the cover on the 

 jar, and stew them in an oven for two hours. 



Pine-apple Preserves, No, 1.— Pare, cut in slices, 



core, and weigh the fruit, allowing pound for pound of 

 sugar and fruit. Put in alternate layers in the kettle and 

 pour in water, allowing fjalf ateaoupful to each pound of sug- 

 ar. Heat to a boil. Take the slices out and spread upon 

 dishes in the sun. Boil the syrup half an hour, skimming 



