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Updated: May 1, 2025
But there they were, on the "flats" of Pilgrim's Creek, along the Blyde River terraces and in many of the surrounding Valleys, groves of trees bearing luscious peaches of the yellow clingstone variety.
Pick out sound clingstone peaches; lay them in salt and water for a day, then wipe them on a coarse cloth: boil up some strong vinegar, with a little ginger, whole pepper and mustard seed; put the peaches in a jar and pour this over. White Walnuts.
Robin Morrell, who was, of course, to take her out to dinner, seized upon her at the very start. It was as if he had wrenched a peach from the tree and had hastily set his greedy teeth in it one almost saw the juices running down his chin. Yet his satisfaction was not without its drawbacks; the peach seemed a clingstone, after all; and there was a bitter tang to its skin.
Have sweet, white clingstone peaches pare and stone them; to each pound, take a pound of sugar made in a syrup, put the peaches in, and when they look clear, take them up on dishes; let the syrup boil longer. A New Mode of Preserving Peaches.
Firm clingstone peaches not fully ripe, can be put in the brine they had better, however, be pickled without it. For whatever is put in, and saved by salt, must be freed of the salt by long soaking before it is fit to eat. The soaking process is the same for everything take from brine, wash clean in tepid water, put to soak in cold water with something on top to hold the pickles down.
The wild peach of the clingstone variety is almost the only fruit of the province of Buenos Ayres, and when the season for gathering it comes, a multitude of boats from the city may be seen moored in the high grasses along the shores of the Tigre Islands, while the barqueros collect the peaches, which are free to whoever will pluck them, fill their boats and return to the capital to sell them.
When the jars are full, fill up with cognac and seal. Set in the sunniest place you can find for three days. Select only the largest and finest quality of clingstone peaches. Allow a pound of sugar to a pound of fruit, and a pint of the best brandy to every four pounds of peaches.
There was indeed a special Indian peach, as dark-skinned as its namesake, blood-red inside and out, very sweet and full of juice, if permitted to ripen fully but as ill-tasting almost as a green persimmon, if unripe. There were clearstone and clingstone sorts, and one tree differed from another in glory of flavor, even as one star.
They take less sugar than gooseberries. Peach Pie. Take mellow clingstone peaches, pare, but do not cut them; put them in a deep pie plate lined with crust, sugar them well, put in a table-spoonful of water, and sprinkle a little flour over the peaches; cover with a thick crust, in which make a cut in the centre, and bake from three-quarters to one hour. Sweet Potato Pie.
The mango is considerably larger than the pawpaw, and not identical in shape, though very like it in smooth, golden outer covering. When the mango is ripe, its meat is yellow and pulpy and quite fibrous near the stone, to which it adheres as does a clingstone peach. It tastes like a combination of apple, peach, pear, and apricot with a final merger of turpentine.
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