THE GENESEE FARMER 



261 



MODES OF PREPARIVG THE PEACE. 



A WRITER in the JVeiv York Times publishes a 

 long account of the peach — its uses, and the manner 

 of preparing and preserving it. He concludes his 

 article with the following recipes, which we commend 

 to our female readers, if they observe any thing new 

 in them, to keep until the proper time arrives to test 

 their application: 



PEArHEs IN Brandy. — Wipe, weigh, and carefully 

 select the fruit, and have ready a quarter of the weight 

 of powdered white sugar ; put the fruit into a vessel 

 that shuts closely, throw the sugar over it, and then 

 cover the fruit with brandy ; between the top and 

 cover of the pot put a piece of double cap paper ; 

 set the pot into a saucepan of water till the brandy 

 is quite hot, but not boiling ; put the fruit into ajar 

 and pour brandy upon it, and when cold put a blad- 

 der over, and tie it down tightly. 



Pickled Peaches. — Take a gallon of good vinegar, 

 add a few pounds of sugar, boil it for a few minutes, 

 and remove any scum that rises ; then take clingstone 

 peaches that are fully ripe, rub them with a Hannel 

 cloth to get off the down upon them, and stick three 

 or four cloves in each ; put them into a glass or 

 earthern vessel, and pour the liquor upon them boilmg 

 hot ; cover them up, and let them stand in a cool 

 place for a week or ten days ; then pour off the liquor 

 and boil it as before, after which return it boiling to 

 the peaches, which should be carefully covered up 

 and stored away for future use. 



PEAfiH Preserve. — Take enough clarified sugar to 

 cover the fruit, boil it till the syrup blubbers on the 

 opposite side of the skimmer, and then put in the 

 fruit and let it boil lively two minutes ; remove the 

 same ; let it stand from the fire till the next day ; 

 then take out the fruit, boil the syrup again, and as 

 soon as the fruit boils take them from the fire, and 

 when cold put into jars and keep free from heat or 

 moisture. 



Peach Jam. — Gather the fruit when ripe, peel and 

 stone them, put them into the pan, and mash them 

 over the fire till hot ; rub them through a sieve, and 

 to each pound of pulp add a pound of white sugar 

 and half an ounce of bitter almonds, blanched and 

 pounded ; let it boil ten or fifteen minutes ; stir and 

 skim it well. 



Peach Jelly. — ^Take feeestones, not too ripe, wipe 

 them, and cut into small quarters ; crack the stones 

 and break the kernels small ; put the peaches and 

 kernels into a covered jar, set them in boiling water, 

 and let them do till soft ; strain them through a jelly 

 bag till the juice is squeezed out ; allow a pint of 

 white sugar to a pint of juice ; put the sugar and 

 juice into a preserving kettle, and boil them twenty 

 minutes, skimming very carefully; put the warm jelly 

 into glasses or jars, and when cold tie up with brandied 

 papers. 



Peach Wine. — Take nearly ripe fruit, stone it, and 

 bruise the pulp to one quart of water, and let it stand 



twenty-four hours ; then squeeze out the juice, and to 

 every gallon of it add two pounds of white sugar ; 

 then put it into a cask, and when it has fermented 

 and become perfectly clear, bottle it up and use at 

 pleasui-e. 



m I m — — ■ 



CHEESE-MAKING. 



NoTicTNG A Vermont Farmer's Wife's desire to 

 obtain information in regard to cheese-making, and 

 having had some experience in that line, 1 venture to 

 state the method which I have used. In very warm 

 weather, I let the milk stand in the pails and cool a 

 little before straining into the tub, care being taken 

 to keep it perfectly sweet, as souring will cause the 

 cheese to be hufty or hard. It should stand at least 

 one hour after turning, before breaking up; and after 

 this is done, it should stand an hour longer before 

 dipping out to drain. Some let it stand in the tubs 

 over night, but I think it more apt to sour ; extract 

 the whey as much as possible. The morning's milk 

 is prepared in the same manner ; slice both curds in 

 the tub to scald together. Take two-thirds boiling 

 water, one-third cold ; stir with the hand very care- 

 fully while pouring in the water. Use water enough 

 to make the curd as warm as new milk. Let it stand 

 fifteen or twenty minutes, and when drained slice it 

 up to cool before chopping ; use one ounce salt to 

 three pounds curd. Pressing should be very light 

 for the first three hours, and increase gradually. A 

 cheese put into the press about noon may be turned 

 the next morning, and taken out the next after. 

 After the rennet is prepared, it should be kept from 

 the air, or it will lose strength. This is the manner 

 in which I have treated my cheese, and have had good 

 success. Should the young wife hear of no better 

 method, she can try the same. — M. W., in the Boston 

 Cultivator. 



The Home of Taste, — How easy it is to be neat ! 

 to be clean ! How easy it is to arrange the rooms 

 with the most graceful propriety ! How easy it is to 

 invest our houses with the truest elegance ! Elegance 

 resides not with the upholsterer or the draper ; it is 

 not put up with the hangings and curtains ; it is not 

 in the mosaics, the carpeting, the rosewood, the ma- 

 hogany, the candelabras, or the marble ornaments ; 

 it exists in the spirit presiding over the chambers of 

 the dwelling. Contentment must always be most 

 graceful ; it sheds serenity over the scene of abode ; 

 it transforms a waste into a garden. The home 

 lightened by these, imitations of a nobler and brighter 

 life may be wanting in much which the discontented 

 desire, but to its inhabitants it will be a place far 

 out-vying the oriental in brilliancy and glory. 



The following " epigram," which we find in an ex- 

 change, was evidently written by some poor, forlorn 

 bachelor : 



When Eve brought wo to all mankind, 



Old Adam called her wo-man ; 

 But when she woo'd with love so kind. 



He tlien pronounced it woo-maii. 

 But now with folly and with pride, 



Their husliand's pockets trimmiiig. 

 The ladies are so full of whims, 

 The people call them whim-en. 



