PEACH. — Dr. King, of America,
says, “The dried peach, boiled or
stewed with sugar, is aperient, and very
wholesome for persons constipated,
especially invalids. The kernels are
bitter, but form a most valuable remedy.
They are a great tonic for the stomach
and bowels, and strengthen the diges-
tive organs. Made into a decoction,
they give strength to persons recovering
from the dysentery, It may be sweet-
ened to render it palatable. The leaves
and bark are tonic, purgative, and
diuretic, and are very useful in leucor-
rhoea, or whites, debility, and irritation
of the stomach and lungs."
The flowers and kernels, say 1 ox.
each, boiled, and sweetened, is a remedy
for children teething, and for wormt
PEACH BLOSSOMS, Syrup
of. — Infuse peach blossoms in hot
water, sufficient to cover them ; let them
stand in a hot water-bath for 34 hours
covered close ; then strain and put in
fresh flowers ; infuse as before ; again
strain ; and a third time add fresh
peach blossoms to the liquor ; then to
every lb. of the infusion, add 2 lbs. of
double refined sugar, and setting it in a
hot water-bath, make a syrup.
PEACH COLOUR RIBBON,
to Restore when turning Red.
Salt of potash dissolved in water ; place
the ribbon on a clean table, and apply
the mixture with a sponge.
PEACH LEATHER. This
preparation is much relished by invalids,
and is thus made ; — Squeeze out the
pulp of very ripe peaches, add a little
sugar ; give one boil, and spread it half
an inch thick on a plate, and let it dry
till quite dry and tough. Roll it in
layers, with clean paper between.
PEACH MARMALADE.
The same as Apricct Marmalade. See
page 26.
PEACH WINE.— Take 9 gal-
lons of cold soft water; refined sugar,
13 lbs. ; honey, 3 lbs. ; white tartar, in
fine powder, 2 ozs. ; 30 or 40 peaches ;
then ferment without the peaches, and
add a gallon of brandy. Put into the,
vat ; and the day after, (before the\
peaches are put in) take the stones from
them ; break them and the kernels ;
then put them arid the pulp into the vat,
and proceed with the general process.
PEACH and APRICOT
WINE. — Pare and stone peaches
and nectarines ; slice thin, and pour
upon them 1 % gallons of water, and a
quart of sherry ; simmer the whole
gently till the fruit becomes soft ; pour
the liquid into another vessel containing
more peaches sliced, to stand ra hours.
Strain out the whole of the liquid, and
put into a cask to ferment. Add 1
lb. of sugar to each gallon. Boil 1 oz.
of cloves in a quart of sherry wine ; add
to the whole. To give it a peculiar
flavour boil % oz. of mace, and % oz.
of nutmegs in a quart of sherry, and
pour it into the wine when fermenting ;
it should be poured in hot.
PEACHES, in Brandy. — See
/{'•■ire! in firamiy, page 26.
PEA
298
PEA
PEACHES, to Dry. — The same
as Apricots to Dry , page 26.
PEACH JELLY.— The same
as Apricot Jelly, page 26.
PEACHES, to Preserve. — The
same as Apricots to Preserve, page 25.
PEARL POWDER.— Dissolve
bismuth in nitro muriatic acid, and
gradually add cold distilled water, and
upon it a beautiful white powder will be
precipitated.
PEARL WATER, for the
Face. — Put £ lb. of the best Windsor
soap, scraped very fine, into a gallon of
boiling water. Stir it well for some
time, and let it cool. Add a pint of
rectified spirit of wine, and oz. of oil
of rosemary. Stir well. The Italians
call this compound Tincture of Pearls.
It is a good cosmetic, and will remove
freckles.
Consult me
1902Page 372
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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PEACH. — Dr. King, of America,
says, “The dried peach, boiled or
stewed with sugar, is aperient, and very
wholesome for persons constipated,
especially invalids. The kernels are
bitter, but form a most valuable remedy.
They are a great tonic for the stomach
and bowels, and strengthen the diges-
tive organs. Made into a decoction,
they give strength to persons recovering
from the dysentery, It may be sweet-
ened to render it palatable. The leaves
and bark are tonic, purgative, and
diuretic, and are very useful in leucor-
rhoea, or whites, debility, and irritation
of the stomach and lungs."
The flowers and kernels, say 1 ox.
each, boiled, and sweetened, is a remedy
for children teething, and for wormt
PEACH BLOSSOMS, Syrup
of. — Infuse peach blossoms in hot
water, sufficient to cover them ; let them
stand in a hot water-bath for 34 hours
covered close ; then strain and put in
fresh flowers ; infuse as before ; again
strain ; and a third time add fresh
peach blossoms to the liquor ; then to
every lb. of the infusion, add 2 lbs. of
double refined sugar, and setting it in a
hot water-bath, make a syrup.
PEACH COLOUR RIBBON,
to Restore when turning Red.
Salt of potash dissolved in water ; place
the ribbon on a clean table, and apply
the mixture with a sponge.
PEACH LEATHER. This
preparation is much relished by invalids,
and is thus made ; — Squeeze out the
pulp of very ripe peaches, add a little
sugar ; give one boil, and spread it half
an inch thick on a plate, and let it dry
till quite dry and tough. Roll it in
layers, with clean paper between.
PEACH MARMALADE.
The same as Apricct Marmalade. See
page 26.
PEACH WINE.— Take 9 gal-
lons of cold soft water; refined sugar,
13 lbs. ; honey, 3 lbs. ; white tartar, in
fine powder, 2 ozs. ; 30 or 40 peaches ;
then ferment without the peaches, and
add a gallon of brandy. Put into the,
vat ; and the day after, (before the\
peaches are put in) take the stones from
them ; break them and the kernels ;
then put them arid the pulp into the vat,
and proceed with the general process.
PEACH and APRICOT
WINE. — Pare and stone peaches
and nectarines ; slice thin, and pour
upon them 1 % gallons of water, and a
quart of sherry ; simmer the whole
gently till the fruit becomes soft ; pour
the liquid into another vessel containing
more peaches sliced, to stand ra hours.
Strain out the whole of the liquid, and
put into a cask to ferment. Add 1
lb. of sugar to each gallon. Boil 1 oz.
of cloves in a quart of sherry wine ; add
to the whole. To give it a peculiar
flavour boil % oz. of mace, and % oz.
of nutmegs in a quart of sherry, and
pour it into the wine when fermenting ;
it should be poured in hot.
PEACHES, in Brandy. — See
/{'•■ire! in firamiy, page 26.
PEA
298
PEA
PEACHES, to Dry. — The same
as Apricots to Dry , page 26.
PEACH JELLY.— The same
as Apricot Jelly, page 26.
PEACHES, to Preserve. — The
same as Apricots to Preserve, page 25.
PEARL POWDER.— Dissolve
bismuth in nitro muriatic acid, and
gradually add cold distilled water, and
upon it a beautiful white powder will be
precipitated.
PEARL WATER, for the
Face. — Put £ lb. of the best Windsor
soap, scraped very fine, into a gallon of
boiling water. Stir it well for some
time, and let it cool. Add a pint of
rectified spirit of wine, and oz. of oil
of rosemary. Stir well. The Italians
call this compound Tincture of Pearls.
It is a good cosmetic, and will remove
freckles.