while removing the stones. When ready, pour a cupful of water
in the bottom of the kettle, and fill with peaches, scattering sugar
among the layers in the proportion of a heaping tablespoonful to a quart
of fruit. Heat slowly, boil fifteen minutes or longer till a silver fork
can be easily passed through the pieces; can in the usual way and seal;
or, fill the cans with the halved peaches, and place them in a boiler of
warm water with something underneath to avoid breaking; cook until
perfectly tender. Have ready a boiling syrup prepared with one half cup
of sugar and two cups of water, and pour into each can all that it will
hold, remove air bubbles, cover and seal. A few of the pits may be
cooked in the syrup, and removed before adding to the fruit, when their
special flavor is desired.

ANOTHER METHOD.--After paring and halving the fruit, lay a clean napkin
in the bottom of a steamer; fill with fruit. Steam until a fork will
easily penetrate the pieces. Have ready a boiling syrup prepared as
directed above, put a few spoonfuls in the bottom of the hot cans, and
dip each piece of fruit gently in the hot syrup; then as carefully place
it in the jars. Fill with the syrup, and finish in the usual way.

Peaches canned without sugar, retain more nearly their natural flavor.
To prepare in this way, allow one half pint of water to each pound of
fruit. Cook slowly until tender, and can in the usual manner. When
wanted for the table, open an hour before needed, and sprinkle lightly
with sugar.

TO CAN PEARS.--The pears should be perfectly ripened, but not soft.
Pare with a silver knife, halve or quarter, remove the seeds and drop
into a pan of cold water to prevent discoloration. Prepare a syrup,
allowing a cup of sugar and a quart of water to each two quarts of
fruit. When the syrup boils, put the pears into it very carefully, so as
not to bruise or break them, and cook until they look clear and can be
easily pierced with a fork. Have the cans heated, and put in first a
little of the syrup, then pack in the pears very carefully; fill to
overflowing with the scalding syrup, and finish as previously directed.
The tougher and harder varieties of pears must be cooked till nearly
tender in hot water, or steamed over a kettle of boiling water, before
adding to the syrup, and may then be finished as above. If it is
desirable to keep the pears whole, cook only those of a uniform size
together; or if of assorted sizes, put the larger