1862 The Bartender's Guide price $2,50 by Jerry Thomas

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