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Peaches and Apricots

- Take those of a full growth, but perfectly green, put them in salt and water, strong enough to bear up an egg. When they have been in a week, take them out, and wipe them carefully with a soft cloth. Lay them in a pickle jar. Put to a gallon of vinegar half an ounce of cloves, the same quantity of peppercorns, sliced ginger and mustard seed-add salt, and boil the vinegar-then turn it on to the peaches scalding hot. Turn the vinegar from them several times. Heat it scalding hot, and turn it back while hot. DIRECTIONS FOR PICKLING.