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Peach Mangoes

Rub the fuzz off of large freestone peaches; cut in half and stone. Prepare a mixture of equal parts of white mustard, mace, nutmeg, ginger and celery seed and fill the peach cavities. Sew or tie halves together and fill with them a stone jar three-fourths full. They may be coloured by laying among them little bags containing turmeric. In early days they were also sometimes coloured with cochineal. Whole cloves may be added to the spice or pushed into the peaches themselves. Pour cold, strong vinegar over the fruit or, if to be kept in a warm climate, boil the vinegar, scalding the peaches; in either case sealing jars at once.