Prepare carefully good sound fruit, not too ripe. For 1 peck
of fruit put 2 or 3 qts. of good mild vinegar into fruit kettle and
as much fruit as it will cover, boil until tender, when it will be
somewhat transparent; as fast as cooked put into the crock in
which it will remain and cover closely with earthen cover or
plate. When all are thus cooked add to the remaining vinegar
from 3 to 5 lbs. of sugar according to taste, 1/2 oz. of cloves,
1 oz. of cinnamon, tie cloves in a cloth, break cinnamon in small
pieces, add more vinegar if necessary to make at least 2 qts. In
all. Boil well and pour over fruit. When perfectly cold they may
be put away. Never fails. No heating over.

Four lbs. of fruit, 4 lbs. of sugar, 1 pt. of vinegar, stick a
clove in each apple and steam till tender. Make a syrup of vinegar, sugar, and a little stick cinnamon, boil a few apples at a time in the syrup 15 minutes, and put in glass cans, filling up with the syrup.

Five lbs. of fruit, 3 lbs. of sugar, 1 pt. vinegar, 1 teaspoonful
of cinnamon, 1 teaspoonful of allspice, 1 teaspoonful of cloves,
1/2 teaspoonful of mace. Stone the cherries, boil the vinegar, sugar
and spices to a syrup, add cherries and cook about 2 hours until thick.

To 6 lbs. of grapes add 3 lbs. of sugar, 1/2 pt. of vinegar,
2 teaspoonfuls of cinnamon, 2 teaspoonfuls of cloves, 2 teaspoonfuls
of allspice; seed the grapes, cook the skins in a little water
until tender, cook the pulp until soft and strain through a sieve;
then add the vinegar, sugar and spices, after mixing the pulp
and cook until thick and put into jelly glasses. Other fruits can
be prepared in the same way.

Three lbs. of ripe fruit, pared and sliced, 1 pt. of vinegar, 1 qt. of sugar, add spices to taste and boil to a jam. Nice for cold meats.

One pt. of sliced ripe tomatoes, 1 pt. of brown sugar, 1/2 pt. of vinegar; fill an 8 qt. kettle nearly full with this mixture. Add 1 1/2 ozs. of whole cloves, 1 1/2 ozs. of whole allspice, 3 ozs. of stick cinnamon, tied in bags; cook slowly 5 or 6 hours. Canned tomatoes may be used.

Five lbs. of gooseberries green or ripe, 4 lbs. sugar, 1 pt. of vinegar,
1 heaping tablespoonful of cloves, 1 heaping tablespoonful of cinnamon; boil slowly 2 or 3 hours.

Five lbs. currants or juice, 4 lbs. sugar, 1 pt. vinegar, 2 tablespoons cinnamon, 2 tablespoons cloves, boil slowly 2 or 3 hours till quite thick.

Cut the rind into small pieces and cover with cold water to which add
1 tablespoonful salt. Let boil until it can be pierced with a fork (about
1 hour), then drain off the water and throw pickles into cold water changing it several times while the following syrup is prepared: One qt. vinegar, 3 lbs. sugar, 4 tablespoonfuls stick cinnamon, 1 tablespoonful whole cloves. Let this boil 5 minutes and pour it over the pickles from which the water has been drained. Let stand over night; the next day drain off the syrup and let boil for 5 minutes then pour over pickles. The third day boil all together 5 minutes when it is done. Put a piece of cheese cloth over the pickles to keep cloves and cinnamon away and the third day omit the spice altogether. This keeps them light colored.

Pumpkin pickles are made just as those made from the watermelon.

Sweet Pickle Syrup.---Four lbs. of brown sugar, 1 cup of mixed whole spices, cinnamon, allspice, cloves, 1 qt. of vinegar. Tie the spices in a bag and boil with the vinegar and sugar. Skim well. Pare the pumpkin and cut into pieces 1/2 inch thick and 2 or 3 inches long. Boil 1 oz. of alum in 1 gallon of water, pour it on the rinds and let them stand for several hours. Take out and put into cold water; when cold boil them 1/2 hour in the syrup. Boil the syrup 3 mornings and pour over the rinds, enough to cover them.