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MISCELLANEOUS
VALUABLE
RECEIPTS.
No.
119.
To
preserve
Peaches.
Take
10
pounds
nicely
-peeled
peaches.
10
pounds
loaf
sugar.
The
white
clingstone
is
the
nicest.
Peel
and
drop
into
a
pan
of
water,
cut
up
2
lemons,
break
the
sugar
slightly,
put
into
a
well-tinned
kettle,
(brass
will
do
if
nicely
d«aned,)
with
1
quart
of
water
and
the
lemons
;
let
it
scald,
and
skim,
and,
having
the
required
quantity
of
peaches
in
a
nice
stone
jar,
pour
the
syrup
over
;
let
it
stand
over
night,
then
put
all
into
the
preserving-kettle
and
boil
slowly,
until
the
fruit
looks
clear;
take
out
the
peaches,
and
boil
down
the
syrup
to
a
proper
consistence,
and
pour
over
the
fruit.
No.
120.
To
preserve
Magnum
Bonum
Plums,
Take
12
pounds
plums.
12
pounds
loaf
sugar.
2
oranges.
Take
2
pounds
of
the
sugar,
and
make
a
weak
syrup
;
then
pour
it
boiling
upon
the
fruit
;
let
it
remain
over
night,
closely
covered
;
then,
if
pre-
ferred,
skim
them,
and
slice
up
the
2
oranges
nicely,
dissolve
the
rest
of
the
sugar
by
taking
the
large
cakes,
and
dip
in
water
quickly,
and
instantly
bring
out.
If
the
plums
are
not
peeled,
they
must
be
nicely
drained
from
the
rest
of
the
syrup,
and
the
skin
pricked
with
a
needle.
Do
them
gently,
until
they
look
clear
and
the
s^rup
adheres
to