Port Tobacco times, and Charles County advertiser. (Port Tobacco, Md.) 1845-1898, 1853-08-25
MODES OF PREPARING THE PEACH.

NUDES VI lie 1EACH.
A writer in the New York Times, pub
fishes long account Of the Peach, its uses,
the monner OF preparing and preserving it.
He concludes his article with The following
receipts, which we commend to our female
readers, if they observe anything new in
:hem, TO keep until the proper time arrives
TO test their application
Peaches in Brandy-Wipe, weigh and
carefully select the fruit, and have ready
quarter Of the weight Of powdered white
sugar; put the fruit. into vessel that shuts
closely, throw the sugar over 1t, and then
cover the fruit with brandy between the
top and the cover of the pot put piece OF
double cap paper, sci The pot into sauce
pan of water till the brandy is quite hot, but
not boiling pu, the fruit into jar and pour
the brandy upon it, and when cold put
bladder over end tie it down tightly.
Picked PeacAes.-Take gallon Of good
vinegar, add few pounds Of sugar, boil il
for few minutes, and remove any scum
that may rise then take cling stone peaches
that ale fully ripe, rub them with flannel
cloth, to get off The down upon them, and
stick three or four cloves in each pu. them
into glass or ear,hen vessel, and pour the
liquor upon them boiling hot; cover them
up and let them stand in q cool place for
week or ten days, then pour off The liquor
and boil as before, after which return it boil
ing to the peaches, which should be care
fully covered up and stored away for future
use.
Peach P1eserre-Take enough clarified
sugar to cover the fruit, boil j. I'LL the syrup
blubbers on the opposite side of the skim
mer, then pu. in the frui, and let it boil
lively two minutes, remove the same; let
it stand from the fire till the mex, day then
take GU, 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.-Ga,her the fruit when ripe,
peal and stone them, put into the pan, and
mash them over the fire ill hot; rub them
through a sieve, and 10 each pound Of pulp
add pound Of white sugar and half an
ounce of bitter almonds, blanched and poun-
ded let it boil ten or fifteen minutes, stir
and skim it we'll.
Peach Jely-Take free stones, o, too
ripe, wipe 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 water, and lie. them
do till soft, strain them through jelly bag
ill The juice is squeezed out; allow pin.
Of white sugar to pint of juice put the
sugar and juice into preserving kettle, end
boil them twenty minutes, skimming very
carefully; pu. The jelly warm into glasses
~ jars, and when cold, tie up with branded
-+pers.
Peach Uine.-Take nearly ripe fruit,
.,-ae II and bruise the pulp to one quart Of
:. -, add let it stand .wenty-four hours,
squeeze on. the juice, and to every GAL
Of it add two pounds white sugar; then
ii, into cask, and when it has fermened
I'D become perfectly clear, bottle it up and
use at pleasure.
COOKING EGG PLANTs.-As we shall
now, in the course Of a few weeks, have
this excellent vegetable in season, we pub
lish in advance the following mode of cook
ing the egg ptan, in the South, which we
find in a monthly agricultural publication
called the sSoil of the South"
Are you fond Of sweet oyslers' If so,
we will give you dish equal 10 the Mo-
bile Bay oysters. First, peal the fruit, and
slice i, thin, boil it in sal! and water until
thoroughly done. Now drain off the wa
ter, cover it with sweet milk, crumble in
some toasted bread and crackers, with pep
per, and such other condiments as the taste
may indicate. Now break in two or three
eggs, and as it SINNERS over the fire, stir
all together; as soon as the egg begins to
harden the metamorphosis Is complete the
oysters are ready for the table.
Too dry the egg plant, they should be first
peeled and parboied, then dipped into but
ter and dropped into boiling lard-,aking
care TO season them properly before frying.
ANIMALcULEs IN WATER.-The idea
entertained by mos. persons, that all water,
whether found in springs, wells, brooks,
ponds, or cisterns, or even fresh rain wa
ter is filled with living creatures, is, as far
&c tho ,nicrosropo enabIes nc IN oeccr,o;r