Penfyfaatita, Philadelphia. 57 



with fiich quantities of fruit, that we could 

 fcarcely walk in the orchard, without treading 

 upon thofe peaches which were fallen off; many 

 of which were ufually left on the ground, and 

 only part of them fold in town, and the reft was 

 confumed by the family and ftrangers. Nay, 

 this fine fruit was frequently given to the fwine. 



THIS fruit is however fometimes kept for 

 winter ufe, and prepared in the following man- 

 ner. The fruit is cut into four parts, the ftonc 

 thrown away, and the fruit put upon a thread, 

 on which they are expofed to the fun-fhine in the 

 open air, till they are fufficiently dry. They 

 are then put into a veflel for winter. But this 

 manner of drying them is not very god, becaufe 

 the rain of this feafon very eafily fpoils and pu- 

 trifies them, whilft they hang in the open air. 

 For this reafon a different method is followed by 

 others, which is by far the moft eligible. The 

 peaches are as before cut into four parts, are 

 then either put upon a thread, or laid upon a; 

 board, and ib hung up in the air when the fun 

 mines. Being dried in fome meafure, or having 

 loft their juice by this means, they are put into 

 an oven, out of which the bread has but juft 

 been taken, and are left in it for a while. But 

 they are foon taken out and brought into the frefh 

 uir; and after that they are again put into the 

 oven, and this is repeated feveral times, till they 

 are as dry as they ought to be. For if they were . 

 dried up at once in the oven, they would, .thrive!' 

 up too much, and lofe part of their flavour. 

 They are then put up and kept for the winter. 

 They are either baked into tarts and pyes, or 



boiled 



