Firm pears. To each pound allow ½ lb. of brown sugar and a quarter of a pint or malt vinegar, cloves, cinnamon, allspice. Peel the pears and tie the spices in a muslin bag. Place the vinegar, sugar, and spices in a preserving pan; when boiling add the pears, and cook them gently until tender. Remove the pears to a bowl or large basin; boil the syrup for 10 minutes longer, then pour it over the fruit. On the following day boil up the syrup, and repeat the process the two following days. On the third day place the pears in jars or wide-necked, bottles, and remove the spices before adding the vinegar to the fruit. Store in a dry cool place.
To each pound allow ½ lb. of brown sugar