. To the
syrup in the kettle add a few pieces of stick cinnamon and a few whole
allspice. Add half a pint of good cider vinegar and a tablespoon of
tarragon vinegar to each quart of syrup, and when the syrup just comes
to a boil after adding the vinegar pour it over the peaches. Delicious
with cold chicken.

SPICED GRAPES

Pulp seven pounds of Concord grapes; cook the pulp and skins until soft;
put them through a fine sieve; then add four and one-half pounds of
granulated sugar, one pint of cider vinegar, two tablespoons of ground
cinnamon, and two tablespoons of ground cloves. Bring to a boil; then
cook slowly for one and one-half hours. Put in an earthen crock when
cool.

This recipe may also be used with currants; use five pounds of sugar
instead of four and one-half pounds.

GREEN OR YELLOW PLUM TOMATO PRESERVES

Wash and dry four pounds of small yellow or green tomatoes and prick
each one in five or six places. Stir three pounds of sugar in one-half
cup boiling water until dissolved; add the tomatoes and cook until
clear. When half done add the juice and the rind of two lemons sliced
very thin. When the fruit is clear remove it with a skimmer; put in
small jars, filling them two-thirds full. Boil the syrup fast for a few
minutes longer or until thick and syrupy, fill up the jars; cover with a
cloth until the next day; then cover closely and stand away in a cool
place.

SPICED OR PICKLED APPLES

Pare the apples, "Pound Sweets" are best; crab-apples may be pickled the
same way, but do not pare. Leave on the stems and put into a kettle with
alternate layers of sugar; take four pounds of white sugar to nine
pounds of fruit, and spice with an ounce of cinnamon bark and half an
ounce of cloves, removing the heads. Heat slowly to a boil with a pint
of water; add the vinegar and spices, and boil until tender. Take out
the fruit with a perforated skimmer and spread upon dishes to cool. Boil
the syrup thick; pack the apples in jars and pour the syrup over them
boiling hot. Examine them in a week's time, and should they show signs
of fermenting pour off the syrup and boil up for a few minutes, and pour
over the fruit scalding, or set the jars (uncovered) in a kettle of cold
water and heat until the contents are boiling, and then seal.

PRESERVED BLACKBERRIES

Weigh the fruit and allow a pound of sugar to every pound of fruit. Tie
spices in a bag, such as cloves and cinnamon, and make a thick syrup of
the