THE KANSAS PEACH. 153 



Peacli Butter. Use a twenty-gallon kettle. Boil twenty gallons of apple 

 cider down to ten gallons, skimming well while boiling. Dip out while hot into 

 stone or wooden vessels; it must not cool in the kettle. Take five bushels of 

 peaches, as ripe as can be handled; wash, but do not pare them; cut away the 

 sun-cooked or black side ; boil to a slush, stirring from first to last, using the boiled 

 cider to keep it thin. The cider must be added hot, and the mass kept con- 

 stantly boiling, and continued for five hours after the last of the cooked peaches 

 and boiled cider are added. Five bushels of peaches cooked should use the ten 

 gallons of boiled cider. A few minutes before removing from the fire add eight 

 pounds of granulated sugar, four tablespoonfuls of ground cinnamon, two table- 

 spoonfuls each of essence of lemon and essence of cinnamon. We find ready sale 

 for this at one dollar a gallon, and it will keep for a year. The above quantity 

 will stir oflF from thirteen to sixteen gallons of peach butter. A. R. Baxley, Hum- 

 boldt. 



