If the
apricots be cling-stones, they will require more scalding.
* * * * *
PEACHES IN BRANDY.
Get yellow soft peaches, perfectly free from defect and newly gathered,
but not too ripe; place them in a pot, and cover them with cold weak
lye; turn over those that float frequently, that the lye may act equally
on them; at the end of an hour take them out, wipe them carefully with a
soft cloth to get off the down and skin, and lay them in cold water;
make a syrup as for the apricots, and proceed in the same manner, only
scald the peaches more.
* * * * *
CHERRIES IN BRANDY.
Get the short stemmed bright red cherries in bunches--make a syrup, with
equal quantities of sugar and cherries; scald the cherries, but do not
let the skins crack, which they will do if the fruit be too ripe.
* * * * *
MAGNUM BONUM PLUMS IN BRANDY.
Select those that are free from blemish--make a syrup with half their
weight of sugar, and preserve them in the same manner directed for
apricots--green gages. The large amber, and the blue plums, are also
excellent, done in the same way.
* * * * *
PICKLING.
LEMON PICKLE.
Grate the yellow rind from two dozen fine fresh lemons, quarter them but
leave them whole at the bottom; sprinkle salt on them, and put them in
the sun every day until dry; then brush off the salt, put them in a pot
with one ounce of nutmegs, and one of mace pounded; a large handful of
horse radish scraped and dried two dozen cloves of garlic, and a pint of
mustard seed; pour on one gallon of strong vinegar, tie the pot close,
put a board on, and let it stand three months--strain it, and when
perfectly clear, bottle it.
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