Preserved Pears.
Make a syrup like that for the peaches, allowing one quart of water to three pounds of sugar and nine pounds of pears.
Pare the pears with a silver knife and drop them in a bowl of cold water to preserve the color. On taking them from the water drop them into the boiling syrup. Cook them gently until they can be easily pierced with a silver fork. The time depends upon the ripeness of the fruit. The pears may be preserved whole or in halves. Put the cooked fruit into hot jars, and, after filling up with boiling syrup, seal.