The new Kentucky home cook book

pour it over as at first. Repeat this every morning for a week, or until the damsons are soft and tender. Then put all into a preserving-kettle together ; simmer gently for a few minutes, take out the fruit, put it into a stone can, and boil the sirup until it is rich and sufficiently thick ; then pour it over the fruit, and seal up hot. Miss Fannie B. Hurt. PEACH SWEET PICKLE. Take seven pounds of large ripe cling peaches; after they are peeled, put them into a porcelain kettle, add a quart of cider vinegar, three pounds of sugar, one ounce of cinnamon bark, and one ounce of cloves. Boil until the fruit is tender. Seal up hot. Mrs. Charles Tabb. MRS. KIRK'S PREMIUM PICKLE. Take seven pounds of large white heath peaches; after they are peeled, put them into stone cans. Make a sirup of one pint of best cider vinegar, three pounds of sugar, one ounce of cinnamon bark, and one ounce of cloves; pour it over the fruit boiling hot for eight mornings; the ninth morning put all into a preserving-kettle, and let it come to a boiling. Seal up hot. GERMAN PEACH PICKLE. Take large, ripe cling-stone peaches, peel, and leave them whole, or cut them from the stone, if preferred, To seven pounds of peaches take three pounds of sugar, one quart of cider vinegar, one ounce of cinnamon bark, half an ounce of cloves, and half an ounce of allspice; crack three or four dozen peach-seeds, take out the kernels, pour boiling water over them, and let them stand ten or fifteen minutes; then peel them, and put them into a jar or can with the peaches. Put the vinegar, sugar, and spices into a preserving-kettle; let it come to a boiling, and pour it over the peaches boiling hot. Let it stand overnight ; drain off the sirup, heat it to boiling, and pour it over the peaches again. The third The New Kentucky Home Cook Book. 117 morning put all into the kettle, and boil until the fruit is tender. Seal up hot. Mrs. Clay Sadler. SPICED PEACHES. Select ripe but hard free-stone peaches, cut them in halves, and remove the stones before paring. For seven pounds of fruit take three pounds of sugar, one quart of cider vinegar, one ounce of cinnamon bark, and half an ounce of cloves. Put the sugar, with three pints of water, into a porcelain kettle ; and when it boils, put in as many of the peaches at a time as the kettle will hold with their being piled one upon another, boil slowly, turning them over and shaking them about that they may cook evenly. When tender, take them out with a wire skimmer, and place them in a jar. When all the fruit is cooked, boil the sirup until quite thick ; then add the vinegar and spices, simmer all together a few minutes, and pour it over the peaches. Seal or tie up closely. Miss Fannie Hurt. WATER-MELON RIND SWEET PICKLE. Pare the hard green from the rind, cut it in slips of any shape preferred, put six pounds into weak alum-water, let it stand twenty-four hours, drain, and boil in clear water until tender; then put in a sirup made of one quart of vinegar, three pounds of sugar, one ounce of cinnamon bark, half an ounce of allspice, and three or four pieces of mace. Boil until clear and tender. Mrs. Hunter. WATER-MELON SWEET PICKLE.