of
pounded sugar, 4 tablespoonfuls of brandy.

_Mode_.--Peel 5 of the oranges; divide them into slices without breaking
the pulp, and arrange them on a glass dish. Stone the raisins, mix them
with the sugar and brandy, and mingle them with the oranges. Squeeze the
juice of the other orange over the whole, and the dish is ready for
table. A little pounded spice may be put in when the flavour is liked;
but this ingredient must be added very sparingly.

_Average cost_, 1s.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from November to May.

COMPOTE OF PEACHES.

1572. INGREDIENTS.--1 pint of syrup No. 1512, about 15 small peaches.

_Mode_.--Peaches that are not very large, and that would not look well
for dessert, answer very nicely for a compote. Divide the peaches, take
out the stones, and pare the fruit; make a syrup by recipe No. 1512, put
in the peaches, and stew them gently for about 10 minutes. Take them out
without breaking, arrange them on a glass dish, boil the syrup for 2 or
3 minutes, let it cool, pour it over the fruit, and, when cold, it will
be ready for table.

_Time_.--10 minutes. _Average cost_, 1s. 2d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ in August and September.

PEACH AND NECTARINE.--The peach and nectarine, which are among
the most delicious of our fruits, are considered as varieties of
the same species, produced by cultivation. The former is
characterized by a very delicate down, while the latter is
smooth; but, as a proof of their identity as to species, trees
have borne peaches on one part and nectarines on another; and
even a single fruit has had down on one side, and on the other
none; the trees are almost exactly alike, as well as the
blossoms. Pliny states that the peach was originally brought
from Persia, where it grows naturally. At Montreuil, a village
near Paris, almost the whole population is employed in the
cultivation of peaches; and this occupation has maintained the
inhabitants for ages, and, in consequence, they raise better
peaches than anywhere else in France. In Maryland and Virginia,
peaches grow nearly wild in orchards resembling forests; but the
fruit is of little value for the table, being employed only in
fattening hogs and for the distillation of peach brandy. On the
east side of the Andes, peaches grow wild among the cornfields
and in the mountains, and are dried as an arti