½ pound white mustard-seed.
1 ounce celery-seed.
½ teacup ground black pepper.
½ teacup turmeric.
½ teacup cinnamon.
Pour over one and a half gallons boiling hot vinegar. Boil this vinegar for three mornings; the third morning, mix with two boxes mustard, three pounds brown sugar, and half-pint sweet oil.—Mrs. J. B. D.
Sweet Pickle Peaches.
Powder cloves, mace, and allspice, and mix well together.
To every pound fruit add one-quarter pound sugar, one gill vinegar, one teaspoonful of the mixed spices. Boil all together, and when the fruit is done, take from the syrup, and lay on dishes. Let the syrup cook thoroughly. Put the fruit in jars, and pour on the syrup. Cover when cool.—Mrs. D. R.
To Pickle Peaches.