THE PEACH AND APRICOT 79 



soft-pulped, juicy fruits. To four pounds of peaches 

 (skins and pits removed) add one and one-fourth pints 

 vinegar, and stew together till soft. Mix and pound to- 

 gether a half pound each of white mustard seed, chopped 

 onions, raisins, and sugar; one-fourth pound of scraped 

 ginger root (green) and one-eighth pound each of garlic 

 and red peppers (dried). When well mixed add to the 

 peaches with three-fourths pint additional of vinegar. Cook 

 slowly together fifteen minutes, then place in small jars. 



EXTRACTS OF PEACH AND NECTARINE 



To each pint of blanched peach pits add one quart of 

 deodorised spirits. For the nectarine use one pint of nec- 

 tarine pits and one half pint bruised peach pits and pour 

 on them a quart of best deodorised spirits. Let stand 

 indefinitely. 



PEACH OR APRICOT WINE No. i 



Use nearly matured fruit and mash well. To each eight 

 pounds of pulp allow one quart of water. Let it come to a 

 boil then squeeze out the juice and to each gallon add two 

 pounds loaf sugar. Ferment as for other wines, bottling 

 when clear. 



PEACH OR APRICOT WINE No. 2 



Crack the pits of eight pounds of peaches and place in 

 the bottom of a tub. Slice the peaches into two gallons 

 of rain water, adding five pounds of loaf sugar, and boil 

 together, skimming till no scum rises. Strain, pouring 

 upon the kernels, stirring, then covering till cold. Place 

 in this a slice of toast dipped in strong yeast and let all 

 ferment, straining then into a cask and adding a bottle 

 of sweet grape wine. Let stand six months then add an 

 ounce each of gum arable and powdered chalk (dissolved 

 in a little of the wine heated slowly) , being careful not to 



