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Pickled Peaches

Take peaches pretty ripe, but not mellow; wipe with flannel as smooth as possible; stick a few cloves in each one. One pound sugar to one pint vinegar. Allow three pounds sugar and three pints vinegar to one pan peaches. Scald the vinegar, then put on the peaches; boil till nearly soft, then take out and boil the vinegar a little longer, and pour over the fruit--Mrs. G. P. Pickled Peaches.

Put the peaches in strong brine, and let them remain three or four days; take them out, and wipe them dry; put them in a pot with allspice, pepper, ginger, and horseradish; boil some turmeric in your vinegar. Pour it on hot.--Miss E. T.