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218
in
cold
water
:
at
the
same
time
take
equal
parts
of
watei
and
plain
syrup
(see
No.
7)
in
quantity
sufficient
to
covei
the
peaches
in
a
copper
boiler;
when
the
syrup
boils
throw
in
the
peaches
;
keep
them
down
with
the
skimmer,
until
soft
;
take
them
out,
lay
them
on
a
sieve
to
drip
olf
the
syrup;
next
clarify
the
syrup
with
the
Avhite
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
ofi"
the
ends
of
the
stems
and
lay
the
fruit
in
iron-free
alum
water
(by
this
means
you
retain
the
natural
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
Avith
the
syrup
;
filter,
and
fill
the
jars
up
;
cork
and
seal.
416.
Brandy
Pmnes,
^r
Plums,
Are
made
precisely
the
same
way
as
the
peach.
417.
Brandy
Quinces.
Kub
the
quinces
with
a
linen
cloth,
and
take
off
the