How To Preserve Peaches

Put the peaches into boiling water to scald them; but don't let them boil; then take them out and put them in cold water; afterwards drain them in a sieve. When they are dry, put them into long wide-mouth'd bottles, and pour as much clarified sugar over them as will cover them; pour in brandy enough to fill the bottles, and close the mouths with bladder, and leather tied over them.

How To Preserve Green Apricots

Take apricots before the stones are hard, and rub them in a cloth with salt, to take off the roughness of the outsides. Then boil them in water till they are tender; let them stand to cool, and when cold, put them into clarified sugar. Boil them in it till they are clear, then put them in wide-mouth'd bottles, with the clarified-sugar over them; flop them close as above.

How To Preserve Damsons And Plums For Tarts And Pies

Gather the fruit just before it begins to ripen' pick out about one third of the ripest, and put as much water to them as will cover the whole number; set them over the fire, let them boil, take off the scum, and when they are very soft, press them with the liquor through a hair sieve. Then to every quart of the liquor, add a pound and a half of sugar. Boil the whole again, taking off the scum as it rises. Then throw in the reft of the fruit, and only scald it. Afterwards take them off the fire, and when they are cold put them into wide-mouth'd bottles, and pour the liquor over them. Put a bit of writing-paper within the neck of the bottle to lie on the top of the liquor, and pour a little oil upon that. When you are about to use them, take off the oil carefully, and then take out the fruit.

How To Preserve Green Peas

Take peas, gathered on a dry day, that are neither old nor young, and when they are shelled, put them into dry bottles, and fill them to the top; then cork them, cut the corks off close to the bottle, and cover the tops with melted pitch or ro sin; sin; which may be done by dipping them in some of either, when it is melted in a pipkin.

How To Preserve French-Beans

Take young french beans, gathered on a dry day, and then put a layer of salt at the bottom of a large dry stone-jar; over this strew a layer of beans, then another of salt, then another of beans, and so on till the jar is full, but let there be salt at top to cover the whole. Tie a coarse cloth over the top; then lay a board over it, and a weight upon that to keep it close down, that no air may come in; set the jar in a cool place. At the time of use take some out and cover them up again as before. Lay the beans that are taken out in soft water for twenty-four hours, shifting the water often. When you boil them, put no salt in the water. A pint of beans may be boiled with the white heart of a small cabbage. Then cut the cabbage into small bits, and put it with the beans into a saucepan, with a bit of butter as big as an egg roll'd in flour, a quarter of a pint of gravy, and a little pepper; stew them for ten minutes and they will be ready.