Pare the peaches, and cut them in as large slices as possible; have their weight in sugar, and preserve them as the others.

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Soft peaches.

Get yellow soft peaches that are not quite ripe, pare and divide them, scrape the places where the stones lay with a tea-spoon, and follow the former directions.

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Peach marmalade.

Take the ripest soft peaches, (the yellow ones make the prettiest marmalade,) pare them, and take out the stones; put them in the pan with one pound of dry light coloured brown sugar to, two of peaches:  when they are juicy, they do not require water:  with a silver or wooden spoon, chop them with the sugar; continue to do this, and let them boil gently till they are a transparent pulp, that will be a jelly when cold.  Puffs made of this marmalade are very delicious.

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Peach chips.

Slice them thin, and boil them till clear in a syrup made with half their weight of sugar; lay them on dishes in the sun, and turn them till dry; pack them in pots with powdered sugar sifted over each layer; should there be syrup left, continue the process with other peaches.  They are very nice when done pure honey instead of sugar.

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Pears.

The small pears are better for preserving than large ones.  Pare them, and make a syrup, with their weight of sugar, and a little water—­leave the stem on, and stick a clove in the blossom end of each; stew them till perfectly transparent.

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Pear marmalade.

Boil the pears till soft—­when cold, rub the pulp through a sieve, and boil it to a jelly, allowing one pound of sugar to two of pears.

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Quinces.

Select the finest and most perfect quinces, lay them on shelves, but do not let them touch each other; keep them till they look yellow and have a fragrant smell; put as many in the preserving pan as can lie conveniently, cover them with water, and scald them well:  then take out the cores, and put them in water; cover the pan and boil them some time; strain the water, add to it the weight of the quinces in pounded loaf sugar, dissolve and skim it, pare the quinces, put them in the pan, and should there not be syrup enough to cover them, add more water—­stew them till quite transparent.  They will be light coloured if kept covered during the process, and red if the cover be taken off.  Fill the space the cores occupied with quince jelly, before they are put into the pots—­and cover them with syrup.

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Currant jelly.