Penjylvaniai Philadelphia, 73 



them, whilft they hang in the open air. 

 For this reafon a different method is fol- 

 lowed 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 fo hung 

 up in the air when the fun fhines. 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 air ; 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 ihrivel 

 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 and prepared as dried 

 apples and pears are in Sweden. Several 

 people here dry and preferve their apples in 

 the fame manner as their peaches. 



The peach trees, have, as I am told, 

 been firft planted here by the Europeans. 

 But at prefent they fucceed very well, and 

 require even lefs care, than our apple and 

 pear trees. 



The orehafGS have feldom other fruit 



thai) 



