Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1853-10-06
CIR farmeri
Uses of Peaehq S.


Of peaches the present season, we T
publish the following from the New a
York Times, over the signature OF v
AgricOla: h
The peach is one Of tn pse fruits b
in particular, recommended to be #
eaten in the morning, in preferences
TO any other time Brop kes says t
they agree well with persons of hot /
constitution and costive habits, es-
pecially if eaten in a morning fast {
ing; aud Gerard says that the leaves {
boiled in milk will destroy worms S
in children. From the wood of the
peach tree the color called rose-pink
is obtained. The leaves, when
bruised and distilled in water, con-
stitute an excellent article for favor
in certain descriptions Of cookery. !
When stepped in brandy, they com
municate to it the flavor of Noyeau,
sweeteniug with fine gar, mixed
with a small quantity Of MI lk, and
Afterwards decantod in the usual
manner
Dried PeacEss.--To dry peaches
in their whole state, pare them, boil .
for few minutes in a syrup COM
posed of one pound Of sugar dis .
solved in three quarts Of water, and,
after being drained by laying them
singly on boards, place them in the
oven, after the bread IS taken out,
aud pack them carefully in boxes
Another method pursued in the dry
ing Of peaches is to have a small
house provided with a stove and
drawers in the sides Of The house
lathed at their bottoms, with
void intervals. The ripe peaches are
then cut in two, but not peeled, and
placed in a single layer on the laths,
with their skins downward, TO save
the juice; on showing in the drawer
they are soon dried by the hot air
produced by the stove; in this way,
great quantities may be successiveiy
prepared in a single season, with but
little preparation, of the buildings
and fuel. There is yet another meth
cd which it may be well to refer
to in this place Take the
open stone sogt, whon perfectly ma
tured, but not too soft, and, after
rlbbing off all the down with coarse
wet cloth, divide them into halFes,
fill the caYities with sugar, and place
them skin down so fhat they may be
removed without hanlling the fir pit.
BY this method the pores are SO
closed on one side by the 5 kin,
which should not be removed, and
sugar on the other, That the favor of
the fruit is retained in much great
er degree than in the common Fay.
PeacB Prcserr&s Take enough
clarified sugar to cover the fruit, boil
it till the syrup Hhlbbers on thf op-
posite side Of the Skinner, then nut
in the fruit, let it boil lively two I'M In
utes. remove the same, let it $tindi
from the fire till next day, then t4ke.
out the fruit, boil the syrup dg4in,f
and as soon as the fruit boils tfke'
them from the fire, and when doldf
put into Jars, and keep from heal on
moisture.
Pan Jau.--Gather the ( uit
when ripe, peel and stone them, put
them into pan!and mash them over
the fire till hot, rub them thcdugh
a scive, and to each pound Of pulp
add a pound of white sugar and half
An ounce ofbitter almonds, blanched
and rounded, let it boil ten or ff-
teen minutes. stir and skim it well
PeqA JeHgl- Take freestones, not
too ripe, wipe them, and cut into
quarters. crack the stones and break
the kernels small, put the peach les
and kernel into coveredJar, set
them in boiling water, and let them
do till soft, strain them through 4
jelly-bag till the juice is squeezed
out, allow a pint of white sugar to (
pint Of the juice, put the sugar AMI
juice into preserving kettle, anu
boil them twenty minutes, skimmin g
very carefully; put the jelly, warm
into glasses or jars, and when cola
lie up with branded papers.
Peaches IN Brandy -Wipa, weigh
and carefully select the fruit, apc
have ready quarter of the weigh
of powdered white sugar; put th'
fruit into 4 vessel that shuts closely
throw the sugar over it, and tber
cover the fruit with brandy; between
top-and cover OF the pot, put a piece
Of double cap paper, set the pot in
to 2 saucepan of water till the bran
DIV is quite hot, Nut not boiling
nut the fruit into jar, and pou
the brandy upon it, and when Geld
pnt bladder over, and tie 1t DOW
tightly.