Directions for Cookery, in its Various Branches

rubbing off the down and pricking them, to put them into a preserving kettle with cold water, and simmer them slowly till they become hot all through; but they must not be allowed to boil. Then dry them in a cloth, and let them lie till they are cold, covering them closely from the air. Dissolve loaf-sugar in the best white brandy, (a pound of sugar to a quart of brandy,) and having put the peaches into large glass jars, pour the brandy and sugar over them (without boiling) and cover the jars well with leather. Pears, apricots, and egg plums may also be done in this manner. PEACH MARMALADE. Take ripe yellow free-stone peaches; pare, stone, and quarter them. To each pound of peaches, allow three quarters of a pound of powdered loaf-sugar, and half an ounce of bitter almonds, or peach-kernels blanched in scalding water, and pounded smooth in a mortar. Scald the peaches in a very little water, mash them to a pulp, mix them with the sugar and pounded-almonds, and put the whole into a preserving kettle. Let it boil to a smooth thick jam, skimming and stirring it well, and keeping the pan covered as much as possible. Fifteen minutes will generally suffice for boiling it. When cold, put it up in glass jars. Plum marmalade may be made in this manner, flavouring it with pounded plum-kernels. PEACH JELLY. Take fine juicy free-stone peaches and pare and quarter them. Scald them in a very little water, drain and mash them, and squeeze the juice through a jelly-bag. To every pint of juice allow a pound of loaf-sugar, and a few of the peach-kernels. Having broken up the kernels and boiled them by themselves for a quarter of an hour in just as much water as will cover them, strain off the kernel-water, and add it to the juice. Mix the juice with the sugar, and when it is melted, boil them together fifteen minutes, till it becomes a thick jelly. Skim it well when it boils. Try the jelly by taking a little in a