Take nine pounds ripe peaches, rub them with a coarse towel, and halve them. Put four pounds sugar and one pint good vinegar in the kettle with cloves, cinnamon, and mace. When the syrup is formed, throw in the peaches a few at a time; when clear, take them out and put in more. Boil the syrup till quite rich; pour it over the peaches. Cherries can be pickled in the same way.--_Mrs. C. C._ PEACHES TO PICKLE. Make a syrup with one quart vinegar and three pounds sugar; peel the peaches and put them in the vinegar, and let boil very little. Take out the fruit, and let the vinegar boil half an hour, adding cinnamon, cloves, and allspice.--_Mrs. A. H._ PICKLED PEACHES Take peaches pretty ripe, but not mellow; wipe with flannel as smooth as possible; stick a few cloves in each one. One pound sugar to one pint vinegar. Allow three pounds sugar and three pints vinegar to one pan peaches. Scald the vinegar, then put on the peaches; boil till nearly soft, then take out and boil the vinegar a little longer, and pour over the fruit.--_Mrs. G. P._ _Pickled Peaches._ Put the peaches in strong brine, and let them remain three or four days; take them out, and wipe them dry; put them in a pot with allspice, pepper, ginger, and horseradish; boil some turmeric in your vinegar. Pour it on hot.--_Miss E. T._ PEACH, PEAR, QUINCE AND APPLE PICKLE. 1 pound fruit. ½ pound sugar ½ pint vinegar. Dissolve sugar and vinegar together; put a small quantity of fruit; boil until you can stick a straw through it. Season with cinnamon and mace. Rescald the vinegar, and pour over the fruit for nine mornings.--_Mrs. Dr. J._ SWEET PICKLE. (_Honolulu Melon._) 4 pints vinegar, very clear. 4 pints sugar. 1 ounce cloves. 1 ounce cinnamon. Put all to boil, then drop in the melons, as much as the vinegar will cover, and boil fifteen minutes. Put them in jars, and every day, for two or three days, pour off the vinegar, boil it over, and pour on the pickles until they seem done.--_Mrs. M. W. T._ CANTALOUPE PICKLE. Cut up ripe melons into small square pieces, peel and scrape out the soft pulp and seeds, soak one night in alum water, and then boil in strong ginger tea. Then to each pound of fruit add three-quarters of a pound loaf sugar, mace, cinnamon, and white ginger to the taste, and cover with best cider vinegar. Boil till it can be pierced with a straw, then set aside, and the next day pour off, and boil the syrup until it thickens a little, and return to the fruit boiling-hot.--_Mrs. F. F. F._ _Cantaloupe Pickle._ Pare and cut in small pieces, cover with vinegar; pour off and measure, and to each pint put three-quarters of a pound brown sugar; cloves and mace to your taste. Boil the syrup, put in the fruit and boil until clear; then take out the fruit, boil a few minutes longer, and pour it on the pickles, hot. When cold, it is ready for use.--_Mrs. E. I._ _Cantaloupe Pickle._