.--Three pounds of sugar to a pint of vinegar, spice in a
bag and boil, then cook the pears in the vinegar till done through.

BOILED PEARS.--Boil pears in water till soft, then add one pound of
sugar to three pounds of fruit.

PICKLED CITRON.--One quart vinegar, two pounds sugar, cloves and
cinnamon each one tablespoon, boil the citron tender in water, take
them out and drain, then put them in the syrup and cook till done.

HOW TO PRESERVE RASPBERRIES.--Take raspberries that are not too ripe,
and put them to their weight in sugar, with a little water. Boil
softly, and do not break them; when they are clear, take them up, and
boil the syrup till it be thick enough; then put them in again, and
when they are cold, put them in glasses or jars.

RASPBERRY JAM.--One pound sugar to four pounds fruit, with a few
currants.

SPICED CURRANTS.--Six pounds currants, four pounds sugar, two
tablespoons cloves and two of cinnamon, and one pint of vinegar; boil
two hours until quite thick.

STEWED PEARS--Pare and halve or quarter a dozen pears, according to
their size; carefully remove the cores, but leave the sloths on. Place
them in a clean baking-jar, with a closely fitting lid; add to them
the rind of one lemon, cut in strips, and the juice of half a lemon,
six cloves, and whole allspice, according to discretion. Put in just
enough water to cover the whole, and allow half a pound of loaf-sugar
to every pint. Cover down close, and bake in a very cool oven for five
hours, or stew them very gently in a lined saucepan from three to four
hours. When done, lift them out on a glass dish without breaking them;
boil up the syrup quickly for two or three minutes; let it cool
a little, and pour it over the pears. A little cochineal greatly
enhances the appearance of the fruit; you may add a few drops of
prepared cochineal; and a little port wine is often used, and much
improves the flavor.

HOW TO PRESERVE WHOLE STRAWBERRIES--Take equal weights of the fruit
and refined sugar, lay the former in a large dish, and sprinkle half
the sugar in fine powder over, give a gentle shake to the dish that
the sugar may touch the whole of the fruit; next day make a thin syrup
with the remainder of the sugar, and instead of water allow one pint
of red currant juice to every pound of strawberries; in this simmer
them until sufficiently jellied. Choose the largest scarlets, or
others when not dead ripe.

HOW TO PRESERVE STRAWBERRIES IN WINE--Put
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