To six pounds of ripe peaches, (pared and quartered,) allow three pounds of the best brown sugar. Mix them together, and put them into a preserving kettle, with barely water enough to keep them from burning. Pound and mash them a while with a wooden beetle. Then boil and skim them for three hours or more, stirring them nearly all the time. When done, spread them thinly on large dishes, and set them in the sun for three or four days. Finish the drying by loosening the peach leather on the dishes, and setting them in the oven after the bread is taken out, letting them remain till the oven is cold. Roll up the peach leather and put it away in a box.
Apple leather may be made in the same manner.