TO PRESERVE CLING-STONE PEACHES.
Get the finest cling-stone peaches; take out the stone without disfiguring them; lay them after they are pared in half of their weight of sugar, allowing a pound of sugar to a pound of peaches; let them remain two hours: then put both sugar and peaches in the kettle together; let them boil till clear, skimming them frequently. Have some of the kernels cracked, and preserve them with the peaches.