Brandy Peaches

Ingredients

• 1 quart stcned fruit

Directions

1. Take fresh clingstones, and drop for a minute in boiling lye Take out with a perforated ladle, and drop into cold water. Rub with a rough towel to remove the skins, and drop into a prepared svrup of i pound sugar to each pound of fruit, and water enough to dissolve it. Let cook 15 minutes, take from the syrup, and pu on dishes to cool. Boil the syrup down to half and add an equal quantity of old peach brandy or French brandy. Seal or tie up

2. •" ^^^" CHERRY JAM.

3. Stone the cherries. Put them in a kettle over a good fire If sweet cherries allow I quart sugar lo 1 quart stcned fruit; a little fresh currant juice may also be added. If sour cherries, the sugar should be almost quart for quart. Continue as for gooseberry jam.