The Wyandot pioneer. (Upper Sandusky, Ohio) 1853-1868, 1853-09-07
THE PIQN EER
AGRICULTURAL.
USE OF PEACHES.

over the signature OF Agrlcola:
The peach is one of those fruits in par
ticular recommended TO be eaten in the
morning, in preference to any other time.
Brookes says they agree well with persons
of hot constitutions and costive habits, es-
pecially if eaten in morning fasting; and
Gerard says that the leaves boiled In milk
will destroy the worms in children. From
the wood of the peach tree the color called
rose-pink is obtained The leaves, when
bruised and distilled in water, constitute
an excellent article for favoring certain
descriptions of cookery. When stepped
in brandy, they communicate to it the fla
vor of Noyeau. Sweetening with fine su.
gar, mixed with a small quantity of milk,
and afterwards decanted in the usual
manner.
Dried Peaches To dry Peaches in
theirwhole state, pare them, boil for few
minutes in syrup composed of one pound
of sugar dissolved in three quarts of wa
ter, and, after being drained by laying
them singly on boards, place them in the
oven, after the bread is taken out, and
pack them carefully in boxes. Another
method pursued in the drying of peaches
is to have 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 pealed, and placed in
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 successly prepar-
ed, in a single season, with but little ex-
pense in the preparation of the buildings
and in fuel. There is yet another method
which it may be well to refer to in this
place. Take the open stone sort, when
perfectly matured, but not too soft, and,
after rubbing off all the down with a coarse
wet cloth, divide them into halves, fill the
cavities with sugar, and place them skin
down, so that they may be removed with
out handling the fruit. By this method
the pores are so closed on one side by the
skin, which should not be removed, and
sugar on the other, that the flavor of the
fruit is retained in al much greater de-
hree than in the common way.
Peach Preserves. enough clari-
fed sugar to cover the fruit, boil it till
the syrup blubbers on the opposite side of
the skinner, then put in the fruit, lei it
boil lively two minutes, remove the same,
let it stand from the fire till next day.
then take out the fruit, boil the syrup
again, and as soon as the fruit boils take
them from the fire, and when cold put in
tojars, and keep from heat or moisture.
Peach Jam. - Gather the fruit when
ripe, peal and stone them, put them into
the pan, and mash them over the fire till
hot; rub them through sieve, and to
each pound of pulp add pound of white
sugar and half an ounce of bitter al
monds, blanched and pounded; let it boil
ten or fifteen minutes, stir, and skim ii
well.
Peach Jelly.-Take free stones, not too
ripe, wipe them, and cut into quarters;-
crack the stones, and break the kernels
small; put the peaches and kernels into a
covered jar, set them in boiling water, and
let them do till soft; strain them through
a jelly bag till the juice is squeezed out;
allow pint of white sugar to pint Of
juice; and boil them twenty minutes,
skimming very carefully; put the jelly
warm, into glasses orjars, and, when cold
tie up with branded papers.
Peach wine.-Take nearly ripe fruit
stone it, and bruise the pulp in mortar
put eight pounds of the pulp to one quar-
of water, and let it stand twenty -four
hours, then squeeze out the juice, and tc
every gallon of it add two pounds O
white sugar; then put it into cask, and
when it has fermented and become per
fectly clear, bottle it up, and use it a
pleasure.
Peaches in Bramdy-Wipe, weigh, ant
carefully select the fruit, and have ready
aquarter of the weight Of powdered whit,
sugar; put the fruit into vessel that shut
closely, throw the sugar over it, and thel
cover the fruit with brandy, between tn
top and cover of the pot, put piece 0
double cap paper; set the pot into sauce
pan of water till the brandy is quite hot
but not boiling; put the fruit into a jar
and pour the brandy upon it, and, whel
cold, put bladder over, and tie it dow
tightly.
Psckled Peaches.- Take a gallon O
good vinegar, add to it four pounds of su
gar, boil it for few minutes, and remoy
any scum that may rise; then take cling
stone peaches that are fully ripe, rub then
with flannel cloth, to get off the dow
upon them, and stick three or four Glove
in each; put them into glass or earthel
vessels and pour the liquor upon then
boiling hot; cover them up, and let then
stand in cool place for week or teI