they do with their great white bulks pressed up against the sides of
the transparent glass. Take the largest kind, Bartlett, Seckel, or any
that have a delicious flavor. Pare the fruit, cut in halves, and throw
in cold water. Use one pound of sugar for three of fruit, and one quart
of water for three pounds of sugar. When the syrup is boiling take the
pears from the water and drop into the syrup. Cook until they can be
pierced easily with a silver fork. Fill the jars with fruit, and fill up
to the brim with syrup, using a small strainer in the funnel, in order
that the syrup may look clear. Sell good-sized jars for fifty cents.