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Peach Catsup

Steam the peaches whole and boil till reduced one-third. To each quart of fruit allow one pound of (loaf) sugar but do not add till juice has been boiled down one-third. Place in little bags (loosely) one teaspoon each of broken mace and whole pepper, two of cinnamon, and half a teaspoon of cloves. Put these on to boil with the vinegar with which the pulp and juice (after cooking down) must be thinned, removing before the fruit and sugar are added.