22 4 



THE AMERICAN PEACH ORCHARD 



SWEET PICKLED PEACHES 



Here we have a favorite farm home product which 

 ought to be put up every year. Clingstone varie- 

 ties are to be preferred, and those with red flesh 

 are particularly recherche (which is a French word 

 meaning greatly sought for). Mrs. Farmer's Bos- 

 ton Cooking-School Cook Book is authority for the 

 recipe. 



Yi peck peaches, 



2 pounds brown sugar, 



1 pint vinegar, 

 1 ounce stick cinnamon, 

 cloves. 



Boil sugar, vinegar, and cinnamon 20 minutes. Dip peaches 

 quickly in hot water, then rub off the fur with a towel. Stick 

 each peach with four cloves. Put into syrup, and cook until 

 soft. 



DRIED PEACHES 



Dried peaches are 

 a staple article of 

 commerce, though 

 they are by no 

 means plentiful nor 

 cheap. The fact 

 that they cost so 

 much of the grocer 

 leads many people 

 to suppose that the 

 surplus crop can 

 easily be worked 

 up in the drier at a 

 profit, but this has 

 not been the experi- 

 ence of most of the 

 men who have tried 

 it in the eastern 

 states. The com- 



HOME DRYER 



