fore putting in the peaches. Cook as many peaches in this as possible, and have juice enough to fill up the jars. Tie the spices in a piece of cheese-cloth. Pears may be cooked in the same way.
Ginger Pears
| 10 Pounds of Pears | 6 Oranges |
| 7 Pounds of Sugar | 1 Box of Crystallized |
| 4 Lemons | Ginger |
Wipe pears clean and cut fine with sugar. Simmer an hour. Then add the lemons and oranges, seeded and cut fine, and the crystallized ginger. Let all boil together two or three hours.
Preserved Pears
| 1 Quart of Pears | 2 Cupfuls of Water |
| 1 Cupful of Sugar |
Use pears which are just right to eat. Pare and drop into cold water, to prevent discoloring. Make a syrup of one cupful of sugar and two cupfuls of cold water, and boil the pears in this until you can stick a straw through them. Fill the jars with the fruit, all you can put in, then hold the jar slanting and fill with syrup to the very brim. Use whole pears, if preferred. If cut in halves, remove the core.
