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Pickled Peaches

Allow to fourteen pounds of peaches weighted after peeling, three quarts of vinegar and six pounds of brown sugar. Mix together in a plate or saucer a tablespoonful of blades of mace, two ounces of stick cinnamon broken up into small pieces, one teaspoonful of cloves. Lay at the bottom of a two-gallon jar about one quart of the peaches, cover with sugar, and sprinkle over a portion of the mixed spices. Then lay in more peaches covering as before with sugar and spices. Proceed in this manner till the jar is full or till all the peaches, sugar and spice are used. Then pour in the vinegar, put a plate or saucer over the fruit to keep it well under the vinegar, tie a cloth tight over the top of the jar, and set it over the fire in a saucepan half-full of cold water. Let the water boil till the peaches are soft enough to pierce with a straw.