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Classic
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page 179
put a kettle of water on the fire, and put in the bottles with care; wet not the
corks, but let the water come up to the necks; make a gentle fire till they are
a little coddled, and turn white; do not take them up till cold, then pitch the
corks all over, or wax them close, and set them in a cool dry cellar.
To preserve Peaches.
Put your peaches in boiling water, just give them a scald, but do not let them
boil; take them out, and put them in cold water, then dry them in a sieve, and
put them in long wide-mouthed bottles: to half a dozen of peaches take a quarter
of a pound of sugar, clarify it, pour it over your peaches, and fill the bottles
with brandy. Stop them close, and keep them in a dry place.
To preserve Apricots.
Pare your apricots, divide them in halves to take out the stones, and give them
a light boiling in a pint of water, or according to your quantity of fruit; then
add to the water after taking out the fruit, the weight of your apricots in
sugar, and boil it till it comes to a syrup; put in the apricots again, and give
them a light boiling, taking off the scum as it rises. When the syrup jellies,
it is enough; then take up the apricots, and cover them with the jelly; put cut
paper over them, and lay them down when cold.
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