Peach Syrup
Peel and mash five pounds of peaches, and cook slowly in one quart of cider vinegar and one quart of water. Add a small piece of cinnamon and one ounce of whole cloves tied in a piece of muslin. When the peaches are cooked to a soft pulp strain through a cheesecloth, and add two and one half pounds of sugar and cook twenty minutes. Pour at once into sterilized jars and seal. The pulp may be made into peach butter.