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Pickled Peaches

3 pints (6 cups) sugar 1½ peck peaches 1/2 pint (1 cup) vinegar 1½ pint (1 cup) water A few cloves Do not pare the peaches, but wipe them carefully with a clean cloth. Divide them into three equal parts. The peaches should not be too ripe. Bring the vinegar, the sugar, and water to boiling point in an earthenware dish, then put in one-third of the peaches, and cook for twenty minutes; remove them to a platter, then put in another third of the peaches, till each part has cooked for twenty minutes.

Stick two cloves into each peach, put them into dry jars, cover with the boiling syrup, and seal at once. Plums Salt