The Gonzales inquirer. [volume] (Gonzales, Tex.) 1853-current, 1853-09-24
NUMBER II.
Uss q Peaches.

Use q Peaches.
Wo publish the following from tho New
York Times, over the signature Of Agricoia.
The peaches IL one Of those fruits in part;.
culsr rscommanded TO be eaten in the morning,
IN pfeSefchcs 70 any other time. Brookes says
they agree well with persons Of hot constitu-
tions and costive habits, especially if eaten In
morning. and Gerard says that the leaves
boiled in milk will destroy the worms in child
ren. From the wood Of the peach trcc the
color called rose pink Ii obtained The leaves,
when bruised and distilled In water. constitute
an excellent Article for tsvoring certain dc.
scriptions Of cookery. When stepped in
brandy, they communicate to 1t tho flavor Of
Noyeau. Swcctening with finc sugar. mixed
with sn:all quantity Of milk, and afterward
dccantcd In the usual manner.
DarEp PEAcHEs.--To dry peaches in their
whole state, pare them, bolt for few minutes
dissolved in three quarts Of water. and amer
being drained by laying them singly on boards,
pace them in the oven. aftcr tho bread Is taken
out, and pack them carefully In boxes An.
other method pursued in the drying of peaches
is to have asmsll hou1g provided with ! stove.
and drawers in tho siDs OF the house lathed
At their bottoms, with void intervals The
ripe peaches are then cut in two, but not pccl-
Cd, and placed in single layer ON tho lsfhs.
with their skins downward, to save the juice;
on showing in tho drawer they arc soon dried
by the hot al: produced by the stove in tkis
way great quantities may be succcssiycly pre-
pared, in single season, with but little ex-
pcnsc In the preparation Of the buildings and
IN tuel. There Is yet another method which
u may DO we'll to refer to In this place. Take
the open stone sort, when psrlsctly matured.
but not too son, and aitcr rubbing of all tho
down with coarse wet ylofM divide them into
halves. fill tho cavities with sdrpy. md plnce
! thess skin down, 80 that they may be removed
without handling the fruit BY this method
tho pores are 30 cloecd an one side by tho skin.
which should not DO removed and suusr ~,
tho other, that tho flavor of tho fruit Ia rct.;n.
CD IN much greater degree than in tho com.
mon way. -
|, PEEcn PaEsrRvEs s-Tako enough clarified
sugar to cover tho fruit, boil it iii ths eirup
biubbcrs on the opposite aide OF the skimmer
then put in the fruit, let Il boil lively two
minutes, remove tho same, lot Il stand from
,nc hrc TIL next day, then take out the fruit,
ooil the sirup again, and ~ soon as tho fruit
boils take them Gom the fire. and when cold
put into Jars, and keep from heat or moisture.
rsAcH JAA.--lathcr the fruit when iipc.
/ peel and stone them, put then, into tho nnn
and mash them over the fife till hot; rub then,
tnrough sacye, and 10 each pound Of pulp
ADD pound Of white sugar and half IN ounce
o. bitter almonds. blanched and pounded: lot
well. sss ;,sst ~ -'s'- = I 80 '-'''' -
PEACH JsILy.--T&ke FREQ stones. mot To-,
ripe wipe thcm, and cut into quarters: crack
tho stones and break the kcrileis small. npt
the peaches and Kernels into covered isr al
them IN boiling water, and let them do ill soft:
srain them through ajolly bag till the juice ia
squeezed out; allow pint Of white sugar to q
pint Of juice put the sugar and juice into q
preserving kettle, and boil them twenty
NO. -