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Pickled Figs

Five quarts of figs with stems. They must be half ripe. Put them in salt water for twelve hours. Dry and parboil in alum water, using alum the size of half a nutmeg, or put them in lime water. Do not break them. Wash in clear water and dry. Make a syrup of one pint of strong vinegar and a very little water and one pound of sugar. Flavor with mace, cinnamon, and cloves. When the syrup has boiled, put in the figs. Use glass jars.

Pickled Figs No. 2 Eight pounds of white figs, two pounds of sugar, one pint of vinegar, one quart of water, cinnamon, and cloves to taste. Boil all together until a silver fork will pierce the figs. Can hot in glass jars.