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Pickled Pears

Seven pounds of fruit; three and one-half pounds of sugar; one pint of vinegar; and a few cloves. First, put a very little water into the kettle, then add fruit, vinegar, and, last, the sugar. Boil all together until fruit is well cooked. If thick syrup is preferred, boil down until the desired consistency is reached.

CHIPPED (or GINGER) PEARS-Cut eight pounds of pears into small cubes. Add six pounds of sugar and the juice and rind of four seeded lemons. Peel the lemons very thin, lengthwise, and cut the rind into thin strips, like straws. Add one fourth of a pound of green ginger. (Boil the ginger previously, until soft, take off skin and cut into bits.) Pour over all one-half pint of water and boil slowly for two hours. Put into a stone jar, or divide into large jelly glasses.