th the syrup.

PICKLED PLUMS

Prick the plums with a large needle then weigh them, and to every seven
pounds of fruit use four pounds of white sugar, two ounces of stick
cinnamon, one ounce of cloves and a pint of best pickling vinegar. Boil
the vinegar, sugar and spices, and pour boiling hot over the fruit,
which must be packed in a large jar; repeat this three times. While the
vinegar boils the third time, pack the plums in glass jars and pour the
syrup over the plums. When cold seal.

PICKLED CANTALOUPE OR MUSKMELONS

Take fine, ripe melons, pare, take out the seeds and wash, cut into
slices about three inches long and two inches wide, lay them in a stone
jar and cover with vinegar for twenty-four hours or longer. Then lay the
fruit on a clean board to drip; and throw away one quart of the vinegar
to each quart remaining. Allow three pounds and 1/2 of white sugar to a
dozen small cantaloupes, three ounces of stick cinnamon, one ounce of
cloves (remove the soft heads) and two ounces of allspice (whole
spices). Boil the spices, vinegar and sugar, adding a pint of fresh
vinegar to the old. When well skimmed put in the melons, boil fifteen
minutes, twenty is still better; take out the fruit, put it in jars and
boil the syrup awhile longer. Skim it again and pour boiling hot upon
the fruit. Seal when cold.

PICKLED HUSK TOMATOES

This tomato looks like an egg-shaped plum and makes a very nice sweet
pickle. Prick each one with a needle, weigh, and to seven pounds of
tomatoes take four pounds of sugar and spice with a very little mace,
cinnamon and cloves. Put into the kettle with alternate layers of sugar.
Heat slowly to a boil, skim and add vinegar, not more than a pint to
seven pounds of tomatoes. Add spices and boil for about ten minutes, not
longer. Take them out with a perforated skimmer and spread upon dishes
to cool. Boil the syrup thick, and pack as you would other fruit.

SPICED OR PICKLED CHERRIES

Take the largest and freshest red cherries you can get, and pack them in
glass fruit jars, stems and all. Put little splints of wood across the
tops of the fruit to prevent rising to the top. To every quart of
cherries allow a cup of best pickling vinegar, and to every three quarts
of fruit one pound of sugar and three sticks of whole cinnamon bark and
one-half ounce of cloves; this quantity of spices is for all of the
fruit. Boil the vinegar and spices and sugar for five minutes steady;
turn out into