SWEET PICKLED PEACHES.

To seven pounds of peaches allow three and three-quarter pounds of

sugar, one quart of vinegar, two ounces of cloves, and two ounces of

stick-cinnamon. Pare the peaches, and stick one or two cloves into each

one. Boil the sugar and vinegar, with several sticks of cinnamon, for

five minutes, then put in the peaches. When cooked till thoroughly

done, take them out. Boil the sirup, reducing it to nearly half, and

pour it over the peaches.