182 TO PRESERVE PEACHES. 



TO PKESERYE PEACHES. 



Take ripe free stone peaches — pare, stone and 

 quarter them; to six pounds of the cut peaches 

 allow three pounds of the best brown sugar; 

 stew the sugar and peaches together, and set 

 them away in a covered vessel; next morning 

 put them into a preserving kettle and boil it 

 slowly about an hour and three quarters, skim- 

 ming it well. 



TO PKESERYE PLUMBS, &c. 



A pound of sugar to a pound of fruit; the 

 sugar should be melted over a fire, moderate 

 enough not to scorch it when melted. It should 

 be skimmed clean and the fruit dropped in to 

 eiq^mer until it is soft. Put them in jars and 

 cover carefully from the air. Glass is much 

 better than earthen for preserves — they are not 

 so apt to ferment. 



