Preparation: Wipe the plums with a cloth, prick with a toothpick several times and place carefully into a stone jar. Boil the sugar, vinegar, cinnamon and cloves a few minutes, skim and pour over the plums boiling hot. This process is repeated 3 times. When the juice boils for the third time, the plums are put in, let boil up a few times, then all is put back into the stone jar or cans and tightly closed or tied up. These pickled plums are nice to serve with meat. No. 21—GOOSEBERRIES. 3 lbs. of gooseberries 2½ lbs. of sugar A few sticks of cinnamon 1½ cups of water Preparation: Clean, wash and drain nice, large gooseberries, which are not overripe. Boil the sugar, water and cinnamon until clear and jelly like, then add the berries, boil a few minutes and put into jars. Boil down the syrup and pour it into the jars. Close tightly and treat them as in No. 1. Remarks: If after 1 day the syrup is too thin, pour it off and boil it once more. No. 22—PICKLED PEARS. 2 lbs. of pears 1 lb. of sugar 1 cup of water ⅛ cup of wine vinegar Several sticks of cinnamon 2 cloves Preparation: Peel the pears, cut them into halves and core them, then put into cold water or rub with lemon juice to keep them white. Boil the sugar, water and vinegar 5 minutes with the cloves and cinnamon tied into a white cloth, skim, add the pears and boil until soft but not mushy. Fill the fruit into jars and close them tightly, then treat them as in No. 1. No. 23—PICKLED CRAB APPLES. 1 lb. of crab apples ½ lb. of sugar 1 cup of water ⅛ cup of vinegar 1 stick of cinnamon Preparation: Wipe the little red crab apples with a cloth, leave the stems on. Boil the sugar, water, vinegar and cinnamon 5 minutes, skim, add the apples and boil 10 minutes. They must not cook to pieces and the skin must stay whole if possible. Place the apples carefully into the jars, boil down the syrup and pour it on hot. Then close the jars tightly and treat them as in No. 1. No. 24—BLUEBERRIES, HUCKLEBERRIES. 1 lb. of blueberries ½ lb. of sugar ⅛ cup of vinegar or juice of ½ lemon Preparation: Pick the berries over, wash and drain them, then boil in sugar and vinegar or lemon juice a little while. When still hot, pour them into jars, close tightly and treat them as in No. 1. No. 25—GREEN GAGES. 1 lb. of green gages ¾ lb. of sugar ½ cup of water Preparation: The genuine green gages which have red dots are the best for preserving. Wipe them with a cloth, shorten the stem and prick the plum to the stone several times with a darning needle. Then boil the sugar and water 5 minutes, put in 8 to 10 plums, boil them until the skin begins to burst, take them out immediately and put them into the jars. Continue this until all plums are cooked. Pour the syrup over, close the jars and put them into a boiler with water to cook for 45 minutes. Then take them out, close the covers tightly and when cold, store them in a cool place. No. 26—PEELED GREEN GAGES.