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HINTS TO HOUSEKEEPER. 85

Peaches.

Have sweet, white, clingstone peaches, pare and stone
them; to each pound, take a pound sugar, made in a
syrup, put the peaches in, and when they look clear, take
them up on dishes; let the syrup boil longer.

To Conseve Peaches.

Take the yellow peaches, pare them and cut them
from the stone in one piece; to six pounds of peaches
have two pounds of sugar, make a syrup of three quarters
of a pound of sugar, and a little water, put them
in, and let them stay till they are quite clear, then take
them up carefully on a dish, and set them in the sun
to dry; pound the sugar fine, and strew over them, turning
them over to let each part have some; do not put much
on at a time, and if any syrup is made, remoce them to
fresh dishes; when they are sufficiently dry, lay them
tightly in a jar, with a little sugar between each layer.

If the peaches are sweet clings, three pounds of sugar
to twelve of peaches will be enough, if you dry them a
day in the sun before they are stewed.

Peach Marmalade.

Take soft yellow peaches, pare them and cut them in
quarters, give them their weight in sugar, put the peaches
in the preserving kettle with a pint of water, without the
sugar, and let them boil till they are well cooked, covered
over with a plate; when done, mash them in the kettle
till very fine and stir with vinegar; let them cook
slowly an hour, or they may be finished in a stone jar
in the oven, or set in a stove boiler, and the water kept
boiling all the time; they are not so likely to burn as
when finished over the fire, they will do with less sugar
if they are dried in the sun two days previous to preserving.

Peaches in Cider.

Scald and wipe the peaches, cut them from the stone,
and dry them in the sun two days, boil a gallon of sweet