Take free-stone peaches of the largest size, (when they are full
grown, but not quite ripe,) and lay them in salt and water for two
days, covered with a board to keep them down. Then take them out,
wipe them dry, cut them open, and extract the stones. Mix
together, to your taste, minced garlic, scraped horseradish,
bruised mustard seed, and cloves; and a little ginger-root soaked
in water to soften, and then sliced. Fill the cavity of the
peaches with this mixture. Then tie them round with packthread,
and put them into a stone jar till it is two-thirds full. Strew
among them some whole cloves, broken cinnamon, and a little
cochineal. Season some cold vinegar, (allowing to each quart a
jill of fresh made mustard, and a little ginger, and nutmeg,) and
having mixed this pickle well, fill up the jar with it.