a covered stoneware vessel, cover, and let it get cold.
Then pour over the fruit and repeat this process three days in
succession. Remove the heads of the cloves, for they will turn the fruit
black. You may strain the vinegar after the first boiling, so as to take
out the spices, if you choose. Seal as you would other fruit. Be sure
that the syrup is cold before you pour it over the cherries.

SPICED CUCUMBERS

Take nice firm cucumbers, slice thin and salt overnight. In the morning
take vinegar sufficient for covering the quantity prepared, mixed spices
and sugar according to taste. Put on to cook and when boiling put in the
cucumbers and cook for thirty minutes. Delightful as a relish, and can
be kept for a long time if put in airtight jars.

PICKLED PEARS

Pears should always be peeled for pickling. If large cut them in half
and leave the stems on. The best pear for this purpose, also for
canning, is a variety called the "Sickle Pear." It is a small, pulpy
pear of delicious flavor. Throw each pear into cold water as you peel
it. When all are peeled weigh them and allow four pounds and a half of
white sugar to ten pounds of fruit. Put into the kettle with alternate
layers of sugar and half a cup of water and one quart of strong vinegar.
Add stick cinnamon and a few cloves (remove the soft heads). Heat
slowly and boil until tender, then remove them with a perforated
skimmer, and spread upon dishes to cool. Skim the boiling syrup and boil
fifteen minutes longer. Put the pears in glass jars or a large earthen
jar, the former being preferable, and pour the syrup and spices boiling
hot over the fruit. When cold seal.

GINGERED PEARS

Pare, core and cut small, eight pounds hard pears (preferably the fresh
green Bartlett variety), half as much sugar, quarter pound Canton
ginger. Let these stand together overnight. In morning add one pint of
water, four lemons, cut small. Cook slowly for three hours. Pour into
small jars. Seal when cold. Keeps indefinitely.

SPICED GERMAN PLUMS

Wash the plums, remove the stones and in place of the stones put in
almonds. Take the best wine vinegar, water and sugar to taste. Tie in a
bag some whole cinnamon, cloves, and allspice; boil together with
vinegar. After boiling, let it get lukewarm, then pour over the prunes.
Let stand, and each day for nine days let vinegar come to a boil and
pour over prunes. The last day cook the vinegar down some, then put in
the prunes and let