FOR PICKLING PEARS.
Take 1 pound of sugar to one quart of vinegar; 6 pounds of pears, peeled and quartered; ½ ounce of cinnamon bark, broken in small pieces; ½ ounce of cloves. Dissolve the sugar in the vinegar, then put the pears, cinnamon and cloves into a pot or crock, pour over the vinegar and boil all together until the pears become soft, and you have a pickel far superior to any preserves. This is worth giving a trial. Should the pears be too sweet, add a little vinegar at any time, heating after the addition.