THE PEACH AND APRICOT 77 



BRANDIED PEACHES 



See Brandied Pears. 



SPICED PEACHES 



Peaches may be spiced in either sweet or sour form as 

 for apples and pears. 



PICKLED PEACHES 



For sufficient for a two-gallon jar use twenty-five pounds 

 of peaches and twelve pounds of sugar. (Rub the fuzz from 

 the peaches with crash.) In the preserving kettle place 

 two and one half quarts of vinegar with a handful of stick 

 cinnamon, gradually adding the sugar until all is dis- 

 solved and boiling. Place the peaches, a few at a time, in 

 this and when they are done skim them out and place in a 

 stone jar. Boil down the syrup a little longer, then pour 

 over the peaches and place a weight on them. In three 

 days pour off the syrup and boil down till quite thick. 

 The peaches will by this have shrunk so that they will 

 easily go into a two gallon jar. Pour the thick syrup over 

 them; place plate on top and tie down with heavy paper. 

 Cloves may be used instead of cinnamon or a mixture of 

 spices as liked. 



PEACH MANGOES 



Rub the fuzz off of large freestone peaches; cut in half 

 and stone. Prepare a mixture of equal parts of white mus- 

 tard, mace, nutmeg, ginger and celery seed and fill the peach 

 cavities. Sew or tie halves together and fill with them a 

 stone jar three-fourths full. They may be coloured by 

 laying among them little bags containing turmeric. In 

 early days they were also sometimes coloured with 

 cochineal. Whole cloves may be added to the spice or 

 pushed into the peaches themselves. Pour cold, strong 



