For twelve pounds large freestone Heath peaches, not quite ripe and delicately pared, make a syrup of four pounds sugar. Scald a few peaches at a time in the syrup, till all have gone through this process. Place on dishes to cool. Then put in glass jars and add enough good whiskey or brandy to the syrup to cover the peaches. Any spirit will do, if strong enough. Add a few blanched peach-kernels. In a few days see if more liquor or sugar is required. If so, drain off the syrup, add what is needed, and pour again over the fruit. It is a mistake to put too much sugar. Always use freestone peaches.--_Mrs. S. T._ _Brandy Peaches._ Put the peaches (a few at a time) in boiling lye. Let them remain five minutes, to loosen the fur. Then take them out and wipe perfectly clean and white. Then drop them in cold water. Boil them gently in a rich syrup till a straw will pierce them. Then put in a jar, and mix equal parts of French brandy with the syrup. Carefully exclude the air.--_Mrs. G. N._ PEAR PRESERVES. Scald the fruit, but do not let it remain till it comes to pieces. Boil till clear, in a syrup made of as many pounds of sugar as you have of fruit.--_Mrs. J. J. A._ PRESERVED APPLES FOR WINTER USE. Pare and slice pippins. Put to each pound apples half a pound sugar, and to every eight pounds thus sweetened one quart water, a few cloves, the thin rind and juice of a lemon. Stew till clear, and eat with cream.--_Mrs. B. J. B._ APPLE MANGE. Stew and mash well three pounds pippins, then add three pounds sugar. Just before they are done, add a few drops lemon juice. Put in moulds and it will keep two years. Turned out and sliced, it is a nice dish for tea. Quinces are as nice as apples, prepared this way.--_Mrs. B. J. B._ CRAB APPLE PRESERVES. Put the crab apples in a kettle, with some alum, keeping them scalding hot for an hour. Take them out, skin and extract the seed with a small knife, leaving on the stems. Put them in cold water awhile, then take them out, wipe them and put them in a syrup made of as many pounds sugar as you have of fruit. Let them stew gently till they look clear, then take them out and let the syrup boil longer. Siberian crabs may be preserved in the same way, except that they are not peeled and cored. QUINCE JAM. Pour boiling water over them and let them remain till the skin rubs off easily. Then peel them and cut off the fair slices. To each pound put twelve ounces sugar, and let them stew together till the syrup is sufficiently thick. Quince preserves may be made by the same recipe as that used for pears. DAMSON PRESERVES. With a sharp penknife, cut a long slit lengthwise in each damson. Spread in dishes and set in the sun till the seed comes out readily. Then boil till thoroughly done in a thick syrup made of as many pounds sugar as there are pounds of damsons. Preserve green gage plums and other plums by the same recipe.--_Miss P._ FOX GRAPE PRESERVES.