1862 Bar Tender's Guide price $1.50 by Jerry Thomas

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APPENDIX.

in cold water; at the same time take equal parts of water and plain syrap (see No. 7)in quantity sufficient to cover the peaches in a copper boiler; when the syrup boils thi'ow in the peaches; keep them do>vn mtli the skimmer, until soft; take them out,lay them on a sieve to drip off the syrup; next clarify the syrup with the wffiite ofeggs; boil it to the proper tliickness, and then arrange the peaches in an earthen dish, and throw it boiling hot over them,so as to cover them; let them stand for 24 hours; fill them m jars, without squeezing; then again clarify the balance of the syrup, and mix it ivith 3 parts of 4th-proof white brandy; fill up the jars; cork and seal them. 415. Brandy Pears« Take small, highly-perfumed pears, skin them, taking care not to damage the stems; cut off the ends of the stems and lay the fruit in iron-free alum water (by this means you retain the natural color of the fruit); let them remain in for ^ an hour; take them out, and put them in .boilmg water; as soon as they get soft take them out, and lay them in cold water which contains the juice of a few lemons; when the water hecomes warm it must be changed with cold; when perfectly cold arrange them in jars, without breaking the stems; take,in the beginning of the operation, 1 part of boiling hot syrup, and throw it over the skins; let it cool; then add 2 parts of 4th-proof white brandy; mix it with the syrup; filter, and fiU the jars up; cork and seal. 416. Brandy Prunes, or Plums, Are made precisely the same way as the peach. 417. Brandy Quinces. Rub the quinces with a Hnen cloth, and take off the

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