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Grapes Preserved with Honey

Take seven pounds of sound grapes on the stems, the branches as perfect as possible, and pack them away snugly, without breaking, in a stone jar. Make a syrup of four pounds of honey and one pint of good vinegar, with cloves and cinnamon to suit, (about three ounces of each is the rule). Boil them well together for twenty minutes, and skim well, then turn boilinghot water over the grapes and seal immediately. They will keep for years, if you wish. Apples, peaches and plums may be done in this way.