the size of a saucer, pierced and having a
long handle, will be necessary for taking up the fruit without syrup.
When a chafing-dish cannot be procured, the best substitute is a brick
stove, with a grating, to burn charcoal. The sugar should be the best
double refined; but if the pure amber coloured sugar house syrup from
the West Indies can be got, it is greatly superior; it never ferments,
and the trouble is very much lessened by having ready made syrup, in
which it is only necessary to boil the fruit till clear. All delicate
fruit should be done gently, and not allowed to remain more than half an
hour after it begins to stew, before it is laid on dishes to cool; it
must be put into the syrup again for the same time; continue this until
it is sufficiently transparent. The advantage of this method is that the
preserves are less liable to boil to pieces, than when done all at one
time. It is injudicious to put more in the pan at once, than can lie on
the bottom without crowding. The pan must be made bright, and nothing
permitted to cool in it, lest it should canker. Delicate preserves
should be kept in small glasses or pots, that will not hold more than
one or two pounds, for the admission of air injures them; put letter
paper wet with brandy on the preserves, and cover the tops with many
folds of soft paper, that will tie round closely; keep them in a dry
place, and expose them constantly to the sun to check fermentation.
Fruit for preserving should be in full perfection, but not too ripe.

* * * * *

TO PRESERVE CLING-STONE PEACHES.

Get the finest yellow cling-stones, pare them, and lay them in a bowl;
have their weight of sugar pounded, and sprinkle it over them as they
are put in; let them stand two or three hours, put them together with
the sugar into the pan, add a little water, and let the peaches remain
till thoroughly scalded; take them out with the ladle, draining off the
syrup; should there not be enough to cover the peaches, add more Water,
boil it and skim it, return the fruit, and do them gently till quite
clear. Have some stones cracked, blanch the kernels, and preserve them
with the peaches.

* * * * *

CLING-STONES SLICED.

Pare the peaches, and cut them in as large slices as possible; have
their weight in sugar, and preserve them as the others.

* * * * *

SOFT PEACHES.

Get yellow soft peaches that