The Lancaster ledger. [volume] (Lancaster, S.C.) 1852-1905, 1853-07-20
1grirultural.
Is sloth indulgence It's toll,
Enervates man and damns the soil.
Young.
The Peach.

ING, &c.-The peach is one of those fruits
IN particular recommended to be eaten in
the morning, in preference to any other
time. Brookes says they agree we'll with
| persons of hot constitutions and costive
habits, especially if eaten in morning
fasting; Gerard says that the leaves boil
ed in milk will destroy worms in children
From the wood of the peach tree the col
or called rose-pink is obtained. The leaves
when bruised and distilled in water, con-
Stitutes an excellent article for tavoring
certain descriptions of cookery. When
stepped in brandy, they communicate to it
the flavor of Noyeau. Sweetening with
fine sugar, mixed with small quantity
of milk, and afterwards decanted in the
usual manner.
Dried Peaches.-To dry peaches in
their whole state, pare them, boil fer a
few minutes in a syrup composed Of one
pound Of sugar dissolved in three quarts
of water, and, after being drained by lay
ing 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 the cut
in two, but not peeled, and placed in a sim
gle layer on the laths, with their skins
downward, to save the juice on showing
III the drawer, they are soon dried by the
hot air produced by the stove in this wav
| NJ ho as..11
pared, in a single season, with but little
expense in the preparation of the build
ings 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 too soft,
and, after rubbing off all the down with
a coarse wet cloth, divide them into halves
ill the cavities wit sugar. and place them
skin down so that they can be removed
without handling the fruit. BY this meth
cd 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 much greater de-
gree than in the common way.
Peach Preserve-Take enough clari-
fled sugar to cover the fruit boil it till the
syrup blubbers on the opposite side of the
skinner, then put in the fruit, let it boil
lively for 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 into jars, and
keep free from heat or moisture.
Peach Jam.-Gather the fruit when
ripe, peel and stone them, put into the pan,
and mash them over the fire till hot rub
them through seivc, and to each pound
Of pulp add pound of white sugar and
half and ounce of bitter almonds, blanch-
ed and pounded; let it boil ten or fifteen
minutes, stir and skim it well.
Peach Jeity.-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
4 jelly bag till the juice is squeezed out
allow pint Of white sugar to a pint of
juice; put the sugar and juice into a pre-
serving kettle, and boil them twenty min
utes, skimming very carefully; put the
jelly, warm, into glasses or jars, and when
cold tie up with branded papers.
Peach H'i'se.--Take nearly ripe fruit,
stone it, and bruise the pulp in mortar
put eight pounds Of the pull to one quart
Of water, and let tstand twenty-iour hours;
then squeeze out the juice, and to every
gallon Of it add two pounds white sugar !;
then put it into cask and when it has fer
mented and become perfectly clear, bottle
it up, and use at pleasure.
Peaches IN Brandy. Wipe, weigh, and
carefully select the fruit, and have ready a
quarter Of the weight of powdered white
sugar; put the fruit into vessel that shuts
closely, throw the sugar over it, and then
cover the fruit with brandy between the
top and cover Of the pot put piece of
double cap paper set the poti into a sauce
pan Of water till the brandy Is quite hot,
but not boiling; put the fruit into q jar,
and pour the brandy upon il, and when
cold put a bladder over, aud tie il down
tightly.
Picked Peaches.--Take gallon of
good vinegar, add to it four pounds of su.
gar, boil il for a few minutes, and remorye
any scum that may rise; then take cling
stone peaches that arefully ripe, rub them
with a flannel cloth to get of the down
upon them, and stick three or four cloves
in each : put them into glass or earthcrn
vessel. and pour the liquor upon them boil
ing hot; cover them up, and let them
stand In cool place for week or ten
days, tl'en pour of the liquor and boil Il
- before, sher which return Il boiling 70
the peaches, which should be carsf0lly
covered !, up s1a stored awsy SriatuFs