The Democratic sentinel. [volume] (Cadiz, Ohio) 1852-1853, 1853-08-31
Uses of Peaches,

ASS plentiful crop Ofpeaches may be ez
Pected the present season, we publish tn
following from the New York Times, owe
the signature of AgricoIa:
The peach is one of those fruits in par
tlcular recommended to be eaten in the morn
lng,in preference to any other time. Brook
says they agree well with persons of ho
constitutions and costive habits, especial,
If eaten in the morning fasting, and Gerar'
says that the leaves boiled lie milk will de
/ stroy worms in children. From the wool
OF the peach tree the color of rose pink i
obtained. The leaves when bruised anC
distilled in wafer, constitute an excellent az
tc!e Tor flavor in certain dis criphons of cook
cry, When STEPPED in bran1y, they com
munlcate to it the flavor of Noyeau.-
Sweeiening with fine sugar, mixed with
small quantity of milk, and aftrwards de
canted in the usual manner.
Tried Peaches.-To dry peaches in thei
whole stale, pare them, boil for few min
utes in syrup composed of one pound o
sugar dissolved in three quarts of wa.er;anC
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 10 the
drying Of peaches is to have a small house
provided with stove and drawers in the sides
OF the house lathed attheir bottoms, with void
intervals. The ripe peaches are then cut
IN two, bnt not peeled, and placed in sin
sic layer on the laths, with their skins
downward, to save the juice; on showing in
the drawer the are soon dried by the hot
air produced by the stove; in this way great
quantities may be successfully prepared, in
Il single season, with but little ex pense in
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 coarse wet cloth, di-
vile them in to halves, fill the cavates with
sugar, and place them with skin down, SO
that they may be removed without hand
ling the fruit. BY this method the pores
are SO closed 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 degree than in the COM
mon way.
Peacb Preserves Take enough clarified
sugar to cover the fruit, boil it till The syr-
up blubbers on the opposite sideof the skim
mer, then put in the fruit, let it boil lively
two minutes, remove the same, let it stand
from the fire till the next day, then take
out the fruit, boil the syrup again, and
as soon as the fruit bols take them from the
fire, and when cold put into jars, and keep
from heat and moisture.
PeacA Jam--Gather the fruit when 1ipe,
peel and stone them, put them into the pan,
and mash than over the, fire till hot, rub
them through seive, aud put to each
pound of pulp add pound Of white sugar
and half an ounce of bitter almonds blanch-
ed and pounded let it boil ten or fifteen
minutes, stir, and skim it well.
Pcach Jdly.-Takcl Tree stones, ,nottoo ripe
wipe them, and cut into quarters, crack the
stones and break the kernals small, put the
peaches and kernals into covered jar, set
themin boiling water, and letthem do till soft,
strain them through ajelly bag till the juiceis
squeezed out, allow pint Of white sugar
TO pint of juice, put the sugar and juice in
to preserving kettle, and boil them twenty
minutes. skimming very carefully; put the
jelly warm, into glasses or jars, and when
cold, tic up with branded papers.
PcucA Wjae.-Take nearly ripe fruit,
stone it, and bruise the pulp in a mortar,
put s pounds ofpulp to one quart of water
and let it stand "a hours then squeeze out
the juice, and to every gallon of it add two
pounds of white sugar, and then putt into
i cask, and when it has fermented and be-
come perfectly clear, bottle it up and use it
at pleasure.
Pichlcd Peac1ss.-Take a gallon Of good
vinegar, add to 1t pounds Of of sugar, boil
it for few minutes, and remove any scum
that may rise: then take clingstone peaches
that are fully ripe, rub them with a flannel
cloth, to get off the down that is upon them
and stick three or four cloves in each; put
them intoa glass or eRrthen vessel, and pour
the liquor upon them boiling hot; cover
them up, and let them stand in a
cool place for week or ten days, then
pour off the liquor, and boil it as before, af
ter which return it boiling to the peaches
which should be carefully covered up and
stored away for future use.
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A CASE OF DELrRrUM TREMENs.--A good
story is told about chap that was made to