-

6

Here is another receipt to doe peaches in
Brandy with the Skin one, Sir Fritzwilliams

You must clarifie a sugar loaf of 16 pounds
weight, and make of it a light syrop, and
put half of it into an Earthen Pan, the other
half into your Preserving Pan over the Fire; skim
it well when it begins to Boyl, put in the peaches
one by one in Rows, and turn them with a spoon
that the may stew equally; and feell when the
grow a little soft, that you may know which are
ready, as you find them done eough take them out
& put them to steep in the other Syrop; and soe
continue tell the are all done, then take off the
Preserving Pan: and get a Spoon with holes
with which you must take the Peaches one by one
out of the Pan, where the Steep, and put them
into large Bottles, with Brandy over them to harden
them, then take the Syrop that remains in y^e
preserving Pan, and put it over the Fire again
with Some watter to clear it, and when it
begins to Boyl, put fresh Peaches in, and Stew
y^m to y^e value of a hundred Peached; for y^e
same Syrop; when y^e are all done, & in Bottles
take y^e Syrop that it in y^e Earthen Pan, and add to y^e 100 that remain in y^e Preserving Pan
and let it boyl up, as for Prese[...] then take