PICKLED PEACHES.
MISS EDITH HENRY.
Eight pounds of peaches, four pounds of white sugar, one quart of vinegar, one ounce of cinnamon, one ounce of cloves. Select large firm freestone peaches, remove the skins and put into a jar. Put the sugar, vinegar, and spices into a kettle, let it come to a boil, skim, and pour over the fruit. The next day pour off the syrup and boil again and pour over the peaches. Then the third day, put the fruit and all into the kettle and boil until tender, or about ten minutes. If you use ground spices put in cheese cloth bag.