USES. 12'J 



many peaches, lie will want a large one ; if only a few, a 

 small one. They range through a wide field, both in 

 capacity and cost. The smallest and cheapest may cost 

 twenty-five dollars ; the largest, perhaps, three thousand. 

 The first will require the attention of a single person ; 

 the latter of a hundred or more. 



It is said by those who make a business of preserving 

 peaches in this way that, when peaches cost more than 

 forty cents a basket, they cannot be desiccated at a profit, 

 but below this they may. 



The leaves of the peach, bruised and distilled, yield a 

 liquor used for flavoring cookery. When steeped in 

 spirits they impart that peculiar flavor called noyau. 



Four pounds of peach blossoms distilled in a water 

 bath will yield twelve ounces of a whitish liquor, sweet 

 to the taste, and agreeable to the smell, much resembling 

 bruised peach kernels. This liquor is a strong perfume, 

 and a few drops will very agreeably scent a large quantity 

 of any other liquor or substance with which it commin- 

 gles. The buds yield the same liquor, but not of so deli- 

 cate a flavor. 



