UTILIZING THE FRUIT 223 



be used when quite green, even the fruit taken at 

 thinning time when two-thirds grown (it really 

 ought to be thinned sooner) being said to make per- 

 fectly edible and even delectable preserves. 



Green peaches, 5 pounds; 



Sugar, 1 pound for every pound of juice; 



Water enough to cover fruit. 



Preparations : First, take off the stems, place the peaches in 

 a kettle, pour over enough water to cover well, and boil until 

 the peaches are tender. Second, empty the kettle on a sieve, 

 placing a dish under it to receive the juice. Third, weigh the 

 juice, pour in the kettle, add as many pounds of sugar as you 

 have pounds of juice, and let boil while skimming until the 

 syrup is cooked to the degree called the great thread, which 

 you try as follows : Dip the hand into cold water and dip 

 the skimmer in the syrup, touch it with thumb and fore- 

 finger, and instantaneously open it. If the preserves are 

 cooked enough a thread of sugar will be obtained. Fourth, 

 during the time that the syrup is cooking arrange the peaches 

 in jars, and when the syrup is ready, pour it over the fruit, 

 let cool, and seal tightly. 



DRYING PEACHES— CALIFORNIA 



