1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

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APPENDIX.

in cold -water: at the sarao time take equal parts of watei and plain syi-up (see No. Y)in quantity sufficient to covei the peaclies in a copper boiler; when tlie syrup boils throw ^ in the poaches; keep them down with the skimmer, until soft; take them out, lay them on a sieve to drip off the syrup; next clarify the syi-up 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, -svithout squeezing; then again clarify the balance of the syrup, and mix it with 3 parts of 4th-proof white brandy; fill up thejars; 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 boiling 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 becomes Avarm it must be changed with cold; when perfectly cold arrange them in jars, Avithout breaking the stems; take, in the beginning of the operation, 1 part of boiling hot syrup, and throAV it over the skins; let it cool; then add 2 parts of 4th-proof white brandy; 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 qumces with a linen cloth, and take off the