Pears:
Wash, pare and, if desired, cut the pears in half, removing the cores. Cook them, as directed [above], for from one to two hours or more, depending upon the hardness and size of the pears.
Crab Apples:
Wash and dry the apples and cut out the blossom. Drop them into the syrup as soon as the sugar is dissolved. Let them boil and cook them, as directed [above], for from two to three hours.
Watermelon Rind or Citron:
Pare the rind and cut it into pieces. Put it into a cooker-pail of boiling salt and water, mixed in the proportion of one-half cup of salt to one gallon of water. Slip the pail at once into a cooker for ten hours or over night. When the rind is soft drain it and wash it in cold water. Drain it in a colander and add it to the syrup, prepared as directed [above], and cook it, as other sweet pickles, for from four to six hours. The fruit shrinks to about one-half its bulk after cooking in the brine.
Prunes:
Soak the prunes for five minutes, wash them well, then soak them for six hours in enough water to cover them. Remove the pits, crack them, and chop the kernels. Cook the prunes and kernels in spiced syrup as directed [above] for ten hours or over night. Weigh the fruit after it has been soaked in order to estimate the amount of syrup needed.
Plums:
Wipe the fruit, prick it and put it into the syrup, bring it slowly to a boil and cook it as directed [above], for from one to two hours. If each plum is pricked once with a sharp-pointed fork or nut-pick it will not burst.