MISOEI,LANEOUS. 835 



Pickled Peaches, No. 1.— "Wipe off the down from a 

 dozen free-stone peaches and put theia in. a brine strong 

 enough to bear up an egg. In two days take them out, 

 drain through a sieve, and put them in a jar. Tie in a bag 

 one ounce of whole white pepper, one of brolten ginger-root 

 and two of mustard-seed. Scald a full quart of vinegar, and 

 while hot pour over the peaches. If sweet pickles are de- 

 sired^ use one and one half pounds of sugar to every quart 

 of vinegar. 



Pickled Peaches, No. 2.— Peel seven pounds large 

 peaches and put them into a porcelain kettle with cold syr- 

 up, made in the proportion of a pin t of vinegar to four 

 pintd of sugar. Tie a teaspoonful of cloves and a tablespoon- 

 ful of cinnamon and half an ounce of ginger in a bag, and 

 drop into the syrup, which must be gradually heated till it 

 boils. Then take out the peaches and pour the liquor over 

 them. Cover them and the next morning drain off the syr- 

 up, scald, and pour over the fruit. Continue to do so for a 

 week. 



Some persons prefer the unpeeled peaches with four cloves 

 stuck in each. The shape is iiius pi-eserved, but the skins 

 are peculiarly tough. It is better to keep them in closely 

 sealed cans till needed. Only as much fruit must be used as 

 the syrup will cover. 



Pickled Pears.— Dissolve two pounds and a half of sug- 

 ar in a quart of cider vinegar, and drop into it a bag filled 

 with a tablespoonf ul of ground cinnamon and half a grated 

 nutmeg. This amount of syrup will cover a little more 

 than two pounds of fruit. If the pears are small, picltle 

 them whole, if large, cut them in halves and take out the 

 core; the skin may or may not be removed. Cover closely, 

 simmer till tender, skim them outinto cans or jars, cook the 

 syrup fifteen minutes longer, pour over them, and seal. 



Peaches Spiced. — Peel large peaches but do not remove 

 the pits. To six pounds of fruit take three and a half of 

 sugar, one qu£|,rt of vinegar, and one teaspoonful eachof cin- 



