PEACH. 179 



in a single season, be prepared, with a very little expense 

 in the preparation of the building, and in fuel. 



Wine of superior flavor may be made from peaches. 

 For this purpose the stones are separated, the pulp is finely 

 bruised, and intimately incorporated with a proportion of 

 water and brown sugar. After remaining in the vat from 

 twelve to twenty-four hours, and being occasionally stirred, 

 the liquor is separated by straining and by pressure, and 

 barrelled. Mr. Gourgas, however, has recommended to in- 

 corporate the pulp and water by boiling. After straining, 

 add sugar, and after standing twelve hours, the clear liquor 

 is poured from the sediment into the cask, which is now 

 to be bunged down. 



From the kernels, according to Bosc, an oil is drawn, 

 possessing all the qualities of the oil of almonds. 



The leaves steeped in brandy communicate their flavor, 

 and the liquor thus prepared is used in every preparation 

 in cookery instead of foreign spices. And according to 

 Phillips, a liquor resembling the delicious Noyeau is pre- 

 pared by steeping peach leaves in white brandy; this 

 liquor is sweetened with sugar candy and fined with 

 milk, and is difficult to be distinguished from the genuine 

 Noyeau of Martinico. The leaves, if I am not mistaken, 

 contain prussic acid ; but so does the bitter almond ; and 

 this last article forms the basis of the Noyeau, which is 

 prepared in Boston. Crcme de Noyeau may also be pre- 

 pared by adding to a pound of peach kernels, coarsely 

 bruised, a pound of bruised cherry stones, stones and all ; 

 three and a half or four gallons of the best brandy, two 

 gallons of water, and five pounds of sugar. Add to each 

 quart of liquor two grains of bruised pepper, and eight 

 drachms of bruised cinnamon. After the whole has stood 

 three days, it is str Mined through flannel, and bottled for 

 use. Olivier asserts, [according to Bosc, in Nouveau Cours 

 Complet d' Agriculture,] that the inhabitants of Scio em- 

 ploy the leaves in dying silk of a deep green. They 

 are also employed in medicine as a vermifuge, febrifuge, 

 &,c. Collected in autumn, they are used in the prepara- 

 tion of leather; and from the wood of the peach tree the 

 color called rose pink is said to be produced. 



A good peach possesses a thin skin, the flesh thick and 

 firm, abounding in a sugary, vinous, and high-flavored 

 juice; the stone small. 



