Preparation: Pare and slice the pineapple, which is best done with a silver knife. Weigh the fruit after it is sliced and take to every pound of fruit ¾ lb. of sugar and small cupful of water. Boil the sugar and water 5 minutes, skim it and put in the fruit to boil 20 minutes until it is transparent, skim it again and put it hot into the jars; then treat the jars as in No. 1 and store them in a cool, dry place. No. 4—PEACHES AND APRICOTS. 1 lb. of peaches or apricots ½ lb. of sugar ¼ cup of water 4 peach stones Preparation: Peel the peaches or apricots very thin, cut in halves and stone them. To one pound of fruit take ½ lb. of sugar and ¼ cup of water. Boil the sugar, water and 4 crushed stones 5 minutes, skim and add the fruit and boil a few minutes longer until it is soft. Do not let it get mushy. Skim the fruit again and fill it hot into the jars. Then treat the jars again as in No. 1 to test the covers. Store them in a cool, dry place. Remarks: The peelings may be used for jelly. See Preparation of Jelly. No. 5—PEACHES IN JELLY. 2 lbs. of nice, large peaches 1 lb. small peaches 1 pt. of water 3 lbs. of sugar Brandy paper Preparation: Cut the small peaches into pieces, stone them, weigh them, boil until tender in the water and drain in a colander. Now put the sugar into the fruit syrup and boil until thick, skim it and put the large peeled peaches into it whole. Boil until the fruit is tender but not mushy, then put it carefully into the jars, pour the thick syrup on, place a brandy paper over and close the jars up tightly. No. 6—APRICOTS IN JELLY. 2 lbs. of nice, large apricots 1 lb. of small apricots 1 pt. of water 3 lbs. of sugar Brandy paper Preparation: The preparation of apricots is the same as that of peaches. See No. 5, Peaches in Jelly. No. 7—PICKLED PEACHES. 1 lb. of peaches ¼ lb. of sugar ¼ cup of vinegar ¼ cup of water 3 cloves 1 small stick of cinnamon Preparation: Peel the peaches, leave them whole and weigh them. Boil the given quantity of water with sugar, vinegar, cloves and cinnamon 5 minutes, skim and add the peaches. When the fruit is soft, put it into the cans or jars and pour the syrup over. If there is too much syrup, boil it down to fill the cans or jars. Cover with a brandy paper and close them up tightly. The stone jars may be tied up with parchment paper. No. 8—PICKLED APRICOTS. 1 lb. of apricots ¼ lb. of sugar ¼ cup of vinegar ¼ cup of water 3 cloves 1 small stick of cinnamon Preparation: The preparation of pickled apricots is the same as that of pickled peaches. See No. 7, Pickled Peaches. No. 9—APRICOTS OR PEACHES IN BRANDY. 1 lb. of apricots or peaches ¾ lb. of sugar ¼ cup of water 1 wineglassful of French brandy