Pears should always be peeled for pickling. If large cut them in half and leave the stems on. The best pear for this purpose, also for canning, is a variety called the "Sickle Pear." It is a small, pulpy pear of delicious flavor. Throw each pear into cold water as you peel it. When all are peeled weigh them and allow four pounds and a half of white sugar to ten pounds of fruit. Put into the kettle with alternate layers of sugar and half a cup of water and one quart of strong vinegar. Add stick cinnamon and a few cloves (remove the soft heads). Heat slowly and boil until tender, then remove them with a perforated skimmer, and spread upon dishes to cool. Skim the boiling syrup and boil fifteen minutes longer. Put the pears in glass jars or a large earthen jar, the former being preferable, and pour the syrup and spices boiling hot over the fruit. When cold seal. GINGERED PEARS Pare, core and cut small, eight pounds hard pears (preferably the fresh green Bartlett variety), half as much sugar, quarter pound Canton ginger. Let these stand together overnight. In morning add one pint of water, four lemons, cut small. Cook slowly for three hours. Pour into small jars. Seal when cold. Keeps indefinitely. SPICED GERMAN PLUMS Wash the plums, remove the stones and in place of the stones put in almonds. Take the best wine vinegar, water and sugar to taste. Tie in a bag some whole cinnamon, cloves, and allspice; boil together with vinegar. After boiling, let it get lukewarm, then pour over the prunes. Let stand, and each day for nine days let vinegar come to a boil and pour over prunes. The last day cook the vinegar down some, then put in the prunes and let come to a boil; there should be sufficient liquid to cover them. Keep in a stone or glass jar. Grapes (Concord) may be spiced the same way. GOOSEBERRY RELISH Cut the brush part from the berry, but leave the stem on, wash thoroughly and let drip in colander overnight. For eight pounds of berries prepare a syrup of six pounds of sugar and three cups of water. When syrup has boiled till clear put in the berries and boil for three-quarters of an hour. Put in jars or glasses. PICKLED FIGS Boil the figs in water one and one-half hours, then drain and weigh. To seven pounds fruit use the following syrup: Three pounds of sugar, one pint of vinegar, two ounces of whole cinnamon, two ounces of whole peppers, one ounce of cloves, one orange, and two lemons sliced. Boil syrup one-half hour, add fruit and boil slowly two hours. *BRANDIED FRUITS* MÉLANGE