558 MEALS MEDICINAL. 
pass it through the sieve, and press out the pulp thoroughly ; 
pour all the liquid into an earthenware pitcher; add four 
pounds of sugar, a quarter of a pound of Peach leaves, a little 
cinnamon, a little vanilla, and as much in quantity of good white 
wine as there is of Peach-juice. Allow it to ferment, covering 
the pitcher well. When the liquid is thoroughly settled, filter, 
and put it into bottles. Some persons add a bottle of Eau-de-Vie 
to the mixture, but this is not necessary. The Peach wine 
made in this way, besides being very agreeable to the taste, is 
an excellent stomachic, with sedative virtues because of the 
soupcgon of weak prussic acid in the leaves; it will admirably 
suit a delicate sensitive digestion. Wine of Plums, or of 
Apricots, may be brewed in a like manner, except that as these 
fruits are sweeter than the Peach, less sugar need be used. 
Again, Ratafias, of bitter Almonds, because of the same inherent 
principle, make a most useful culinary ingredient for puddings, 
or other plain dishes to suit a qualmish stomach inclined to 
sickness. Thus: “ Put a pint of milk into a basin; add to it 
two tablespoonfuls of fine sugar, a pinch of salt, and six or seven 
drops of essence of Ratafias, or of bitter Almonds; beat six 
eggs for two, or three minutes, and mix them with the milk ; 
pour into a well-buttered mould, and steam for an hour.” Peach 
brandy is a spirituous liquor distilled from the fermented juice 
of the Peach. For delicate invalids whose appetite must be 
coaxed, Peach foam is a simple tempting nicety. ‘‘ Skin, and 
cut into quarters, three or four choice, and very ripe Peaches, 
so that when done there shall be a cupful ; put them into a basin 
with half a cupful of powdered sugar, and the white of one egg ; 
beat this mixture with a fork for half an hour, when it will have 
become a thick, perfectly smooth, velvety cream, with a delightful 
Peach flavour, and so innocent that it may be eaten almost 
ad libitum.” For making Peach jam, thoroughly ripe and sound 
autumn fruit should be used, as having the best flavour, and 
most perfume ; a few of the stones should be broken, and their 
kernels, when blanched, be added to the jam, first passed through 
a hair sieve. 
PEAR, (See Fruits). 
PEAS, (See Beans). 
THE pulses, which include Peas, Beans, and Lentils, have been 
well described as “‘ the poor man’s beef,” because of their richness 
in nitrogenous proteids. They specially acquire this property 
