1864 Bar Tender's Guide price $2 00 by Jerry Thomas

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in cold water; at the same time take equal parts of water and plain syrup (see No. 7)in quantity sufficient to cover the peaches in a copper boiler; when the syrup boils throw in the peaches; keep them down with the skimmer, until soft; take them out,lay them on a sieve to drip off the syi'up; next clarify the syrup with-the white ofeggs; boil it to the proper thickness, 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 in jars, without squeezing; then again clai'ify the balance of the syrup, and mix it with 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 tlie natural color of the fruit); let them remain in for ^ an hour; take them out, and put them in boiling water; as soon as they got soft take tliem out, and lay them in cold water which contains the juice of a few lemons; when the water becomes warm it must be changed with cold; when perfectly cold arrange them in jars, witliout 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 ffirandy; mix it with the syrup; filter, and fill 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 linen cloth, and take off the