MISCELLANEOUS. S33 



a cotton bag filled with a teaspoonful each of cinnamon, 

 Gloves and allspi( e. After the apples are taken out boil the 

 syrup fifteen minutes longer; fill the jars and seal whil ■ hot. 

 In the same manner piclile whole crab-apples, peaches and 

 pears. If a sour pickle is desired, do not boil the viaegar, 

 but when it is scalding hot, drop in the apples and keep 

 them closely covered, just below the boiling point, till they 

 are tender. This amount of syrup will pickle about seven 

 pounds of fruit. 



Apple Pickles, No. 3.— Peel a pe'sk of smooth, sweet 

 apples, leaving on the stems. Dissolve two pounds of best 

 brown sugar in one quart of vinegar, and in it drop a bag 

 containing two teaspoonfuls of cinnamon and half o, tea- 

 spoonful of cloves. Before it boils turn out half the vinegar 

 syrup, which should be kept closely covered with porcelain 

 or granite from the first, and set aside in glass or stone. 

 Into the remainder drop the whole apples, and simmer 

 slowly till they are tender but unbroken. Skim them out 

 of the syrup and put in small stone jars or two quart glass 

 cans. Throw away the syrup in which the apple has been 

 cooked, or keoj) it to stew fruit for immediate use, then beat 

 the remainder to a point slightly below boiling and pour 

 over the apples. If they are kept in stone, an inverted 

 saucer should be placed over them to keep them covered 

 with the syrup. If sealed in glass, they will keep like any 

 other fruit, otherwise see that they are in a cool, dark place. 

 Large sweet apples may be quartered and prepared in the 

 same manner. 



Blackberry Pickles. — Make a syrup as for Apples 

 No. 1 and boil the berries till they are tender. Sealinjars. 

 They need no spices. 



Clierry Pickles.— Take large cherries before they are 

 ripe enough to be soft, and put them, stems on, into jars of 

 stone or glass. Heat the jars in hot water, aud pour over 

 them a syrup made with a pint of vinegar to every three 

 pouftds of sugar. Tie in a bag a teaspoonful each of cinna- 



