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APPENDIX.
in cold water; at the same time take equal parts of water
and plain synqi (see No.1)in quantity sufficient to cover
the peaches in a copper boiler; when the syrup boils throw
in the jieaches; keep them down with the skimmer, until
soft; take them out,lay them on a sieve to drip off the
syrup; next clarify the syrup with the white of eggs; boil
it to the proper thickness, and then arrange the peaches in
an earthen dish, and throw it boiling hot over them,so as
to cover them; let them stand for 24 hours; fill them in
jars, without squeezing; then again clarify the balance of
the syrup, and mix it with 3 parts of 4th-proof white
brandy; fill up the jars; cork and seal them.
415. Brandy Pears.
Take small, highly-perfumed pears, skin them, taking
care not to damage the stems; cut off the ends of the
stems and lay the fruit in iron-free alum water (by this
means you retain the n.atural color of the fruit); let them
remain in for i an hour; take them out, and put them in
boiling water; as soon as they get soft take them out,
and lay them in cold water which contains the juice of a
few lemons; when the water becomes warm it must be
changed with cold; when perfectly cold arrange them in
jars, without breaking the stems; take,in the beginning'
of the operation, 1 part of boiling hot syrup, and throw it
over the skins; let it cool; then add 2 parts of 4th-proof
white brandy; mix it with the syrup; filter, and fill the
jars up; cork and seal.
416. Brandy Prunes, or Plums,
Are made precisely the same way as the peach.
417. Brandy Quinces.
Rub the quinces with a linen cloth, and take off the