Wheeling daily intelligencer. [volume] (Wheeling, Va. [W. Va.]) 1852-1859, 1853-08-24
mnan "A Paanhaa.


AS plentiful crop of peaches may be expected
the present season, we publish The following from
the New York Times, over theisgnature OF AgrI.,
cola:
The peach is one of those fruits in particular
recommended TO be eaten IN tue Horlng, IN PteIet-
ence TO any other time. Brookes says they agree.
well with persons of hot constitutions and costiye
habits. especially il eaten ina morning tastingi
and Gerard says that tue leaves Oollea III inilh WIN
destroy worms in children. From tue wooa OF tue
nench tree the color called rose PINK IS obtalned.-
Tbe leaves when bruised and distilled in water,
oonstitute an excellent article for flavor IN Ger
tain descriptions OF cookery. When steepsa IN
brandy, they communicate iolt the flavor OF roy
eau. Sweetening with fine sugar. mixed win VILE, a
small quantity otmlS, anu afterwards uecu'i'eu III
the usual manner. Z.
Dried Peaehes-To dry peaches IN their whole
state paIe them, boil for few minutes IN syrup
composed of one pound oil sugar dissolved III tntee
uuarisof water; and alter being drained by laYlhs
them sinply on boards, place them IN the oven, al
Ter the bread IS taken out, and pack them carefully
in boxes, Another method pursued IN the drying
of neoches is TO have small house, provided with
sove and drawers in the sides oil The house 10 IN
ed al their bottoms, with VOID intervals. Inc HPe
beaches are then cut in two, but not peeled, and
nIaced 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 pro-
duced by the stove; in this way, great quahtites
may be successfully prepared, IN single seasoh'
with Int little EXPENSE in the PREPARATION oil the
buildings and in fuel. There is yet another meth
cd which it may be well 10 refer to in this place:
Take the open stone sort, when perfectly Inatuteu
b t not too soft and, after rubbing oil all tue down
with coarse wet cloth, divide them INTO rtalyes'
FlI the cavities with sugar, and pl ce them skin
down. SO that they mayb be removed without hand
ling the fruit BY this method the pores ATE so
closed enc side by the KIN, when shoulu .oi oe
removed and sugar on the other' that lhe naFofoi
- Ia 1Pu0 tor a
in tile common way.
Peach Preserpes-Take enough clarified sugar
to cover the fruit boil ii till the syrup bubbles on
the opposite side fthe skinner, then put IN the
fruit, lett boil lively two minutes, remove The
ga me- let il stand from tht fire till the next day,
then take out the fruit, boil the syrup again. and
as soon as The fruit bolls take them from the me-
and when Geld put INTO jars, anu keep from heat
or moisture.
Peach Jan.-Gaher The fruit when ripe, peel
and stone them, put them into the pan, and mash
them over the fire till hot, rub them through a
sieve, and put 10 each pound oil pulp add a pound
of W hte sugar and half ounce oil bitter almonds
blanched and pounded; let 1t boil ten or fifteen
minutes, stir, and skim 1t well.
Peach JelLy.-Take free stones, not TOO npe,
wine Them and cut into quarters, crack the stones
and break the kernels small, put the peaches and
kernels into covered jar, set them in boiling wa
ter, aud let them do ill soft, strain them through
Jelly bag till the juice is squeezed out, allow II
PM OF Willie sugar pihI "a JuASSS pbS 80 o.
gar and juice into preserving Kettle, and boil
them twenty minutes, skimming very carefully; put
the Jelly warm, into glasseso jars, and when cold,
| tie up With brandied papers.
| Peach Wine.-Take nearly ripe fruit, stone il,
and bruise the pulp in mortar, put eight pounds
of pulp to one quart of waller, and let it stand "a
hours then squeeze out the juice, and 10 every gal
lon of 1t add two pounds OF white sugar, aud then
put it into u cask and when it has fermented aud
become perfectly clear, bottle it up and use at
pleasure.
Peaches in BiGndy.-Wipe, weigh, and careful
Iy select the frut and have ready quarter of the
weight of powdered white sugar; put the fruit into
vessel that shuts closely throw the sugar over H.
and then cuyer the fruit with brandy; between the
top and cover Of the pot, put piece of double car
paper. set the pot into saucepan of water TIL the
brandy is quite hot, but not boiling; put the fruit
Into jar, and pour the brandy upon it, and when
cold, put a bladder over, and tie it down tightly.
| Picked Pedcses.-Take gallon of good vine
gar add to it four pounds ofsugar boil 1t for few
minutes, and remove any scum that may rise: then
take clngstone peaches tina, are fully ripe. rub
them with flannel cloth, 10 get off the down
upon them, and stick three or four cloves in each
put them into glass or earthen vessel, and poul
the liquor upon them boiling hot; cover them up
and let them standIn cool place for week oil
ten Gays, then pour off the liquor, and boil 1t a!
before, after which return it boiling to the peache:
which should lie carefully covered up and stored
away for future use.