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Peach Mangoes

Take unpared, fine, large peaches (free-stones); with a knife extract the stone from the side, place in jar, pour over them boiling water salted to taste, let stand twenty-four hours; drop into fresh cold water and allow to remain ten or fifteen minutes; wipe very dry, fill each cavity with grated horse-radish and white mustardseed (prepared as directed in recipe for "Chopped Pickles), a small piece of ginger-root, and one or two cloves; sew up, and place in a stone jar as close together as possible. Make a syrup in proportion of one pint sugar to three pints vinegar; pour, boiling hot, over them. They will be ready for use in a week, and are very fine.