quantity of whole cloves, and a small piece of alum.

=Sweet Pickled Figs.=

To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart
vinegar, a small handful of whole cloves, and boil five minutes. Remove
and set away to cool. The second day the syrup must be drained off and
poured over figs boiling hot; let them stand two days more, drain off
syrup and heat again. Just before it boils put figs in and let all boil
up together. Put in air-tight jars. Sugar for sweet pickles should
always be rich brown sugar.

=Sweet Pickled Peaches.=

7 pounds peaches, 3 pounds brown sugar, 1 quart vinegar, 1 ounce
cinnamon; 3 cloves in each peach. Make the syrup and cook peaches till
tender; boil down syrup and pour over the peaches.

=Sweet Tomato Pickle.=

To 8 pounds of tomatoes, when skinned and cut in pieces, add 4 pounds
sugar. Boil slowly until thick, then add a scant quart of vinegar, 1
teaspoon each of ground mace, cloves and cinnamon, and boil slowly again
until thick.

=Watermelon Pickle (Sweet).=

Pare the melon, cutting away all of red portion; cut in fancy shapes.
Salt in weak salt and water over night. In the morning rinse in cold
water; add lump of alum as big as a small egg to 1 gallon cold water.
Put the melon in the cold water and after it comes to a boil, boil ten
minutes. To 7 pounds melon, 1 quart cider vinegar, 2 ounces cassia buds
or stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar. Let this
boil, then add fruit, cook until clear and you think it is done; seal up
in jars and keep at least two weeks before using.

=Oil Pickles.=

100 small cucumbers, 3 pints small white onions. Slice all together and
put layers of cucumbers and onions, with salt between. Let stand two
hours, and drain off the brine; then add 1/4 cup each of white mustard
seed, white pepper and celery seed, 2 cups olive oil, and alum size of a
walnut, dissolved in vinegar. Cool with vinegar and put in jars.

=Vermont Pickles (Cucumbers).=

The first day make a brine strong enough to bear an egg, and pour
boiling hot on the pickles; cover and let them stand twenty-four hours.
The second day drain from the brine and make alum water boiling hot to
cover them well, allowing a piece of alum the size of an egg to every
hundred pickles. Cover tightly again for twenty-four hours. The third
day drain from the alum water and cover with boiling hot vinegar, in
which let them stand for one week. Then heat your vine