210 PEACH. 



orchards in the light, sandy soil is rarely more than three 

 years in a bearing state. In a stronger soil, with a proper 

 attention to the shortening system of pruning, it may be pro- 

 longed to twenty or more years." 



Where soil is thin and light, the peach-orchard receives 

 top-dressing, and the sod should not be allowed to become 

 hard and stubborn; strong soils may be opened by the 

 plough, and kept under culture with advantage to the trees. 

 The space allowed between peach-trees in orchards varies 

 from sixteen to twenty-five feet, the greater space being 

 given to warm climates and rich soils. 



A peach-stone planted in autumn vegetates the following 

 spring, and may be budded in August or September ; in two 

 years more it gives a small crop of fruit, and the next sea- 

 son, if not too luxuriant in growth, yields to the cultivator a 

 generous crop. 



For preserving the peach whole, select the large October 

 Clingstones ; pare them and weigh to them an equal weight 

 of sugar. Crush the sugar with a rolling-pin, and sprinkle 

 it over the peaches ; after they have stood a few hours in 

 the sugar, put them in the preserving-pan with a little water. 

 Scald them, and remove them carefully with a perforated 

 ladle to a flat dish. Boil and skim the sirup, put the fruit 

 with some blanched kernels again to the sirup, and preserve 

 the peaches very slowly till transparent. 



Peach Marmalade is made of the Yellow Freestone. Pare 

 and stone them, and put one pound of good brown sugar to 

 every two pounds of fruit. Put it over the fire without wa- 

 ter if the fruit is juicy ; stir it frequently, and let it boil till 

 it becomes transparent. It is very nice for pies. 



BRANDIED PEACHES. 



The large, white peach, just ripe, is taken for this pur- 

 pose. Place them in lye to remove the down ; let the lye be 



