8o FRUIT RECIPES 



stir up the lees. At the end of a week this may be bottled 

 and in eight months is ready for use. 



DOMESTIC PEACH BRANDY 



Make with two gallons French brandy to one gallon 

 well flavoured peaches, skinned and mashed. Add to 

 this the pits from a peck of the fruit and let stand two 

 months, when filter and bottle. 



COMMERCIAL PEACH BRANDY 



Mash eighteen pounds of peaches, not removing pits, 

 and cover with four and three-fourths gallons of 95 % 

 alcohol and four gallons filtered water, letting stand 

 twenty-four hours. After mashing, straining and filtering 

 add two and one-half quarts of sugar syrup and colour 

 with burnt sugar. 



CREME DE NOYEAU 



Pound together in a mortar one-fourth pound peach 

 apricot, or bitter almond pits and pour over them one pint 

 water and one-half gallon spirits of wine. Cork and 

 stir and shake each day for eight days when add a syrup 

 made of a pint of water to a pound of sugar. Strain off 

 the kernels and let stand another week when bottle. 



V 



PEACH VINEGAR 



Use peaches which are over-ripe. Mash and mix with 

 water in such quantity that the latter is strongly flavoured. 

 To each gallon of this add fqur ounces brown sugar and a 

 dessertspoon of yeast. Set the cask in the sun to ferment 



