are not quite ripe, pare and divide them,
scrape the places where the stones lay with a tea-spoon, and follow the
former directions.

* * * * *

PEACH MARMALADE.

Take the ripest soft peaches, (the yellow ones make the prettiest
marmalade,) pare them, and take out the stones; put them in the pan with
one pound of dry light coloured brown sugar to, two of peaches: when
they are juicy, they do not require water: with a silver or wooden
spoon, chop them with the sugar; continue to do this, and let them boil
gently till they are a transparent pulp, that will be a jelly when cold.
Puffs made of this marmalade are very delicious.

* * * * *

PEACH CHIPS.

Slice them thin, and boil them till clear in a syrup made with half
their weight of sugar; lay them on dishes in the sun, and turn them till
dry; pack them in pots with powdered sugar sifted over each layer;
should there be syrup left, continue the process with other peaches.
They are very nice when done pure honey instead of sugar.

* * * * *

PEARS.

The small pears are better for preserving than large ones. Pare them,
and make a syrup, with their weight of sugar, and a little water--leave
the stem on, and stick a clove in the blossom end of each; stew them
till perfectly transparent.

* * * * *

PEAR MARMALADE.

Boil the pears till soft--when cold, rub the pulp through a sieve, and
boil it to a jelly, allowing one pound of sugar to two of pears.

* * * * *

QUINCES.

Select the finest and most perfect quinces, lay them on shelves, but do
not let them touch each other; keep them till they look yellow and have
a fragrant smell; put as many in the preserving pan as can lie
conveniently, cover them with water, and scald them well: then take out
the cores, and put them in water; cover the pan and boil them some time;
strain the water, add to it the weight of the quinces in pounded loaf
sugar, dissolve and skim it, pare the quinces, put them in the pan, and
should there not be syrup enough to cover them, add more water--stew
them till quite transparent. They will be light coloured if kept covered
during the process, and red if the cover be taken off. Fill the space
the cores occupied with quince jelly, before they are put into the
pots--and cover them with syrup.

* * * *