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Updated: May 1, 2025
Take large juicy ripe peaches; free-stones are the best, as they have a finer flavour than the cling-stones, and are much more manageable both to preserve, and to eat. Pare them, and cut them in half, or in quarters, leaving out the stones, the half of which you must save. To every pound of the peaches allow a pound of loaf-sugar. Powder the sugar, and strew it among your peaches.
Then boil them again in the same syrup another quarter of an hour. Afterwards, spread them out to cool, put them into glass jars, and pour the syrup over them. Peaches may be preserved in the same manner. Also large plums or green gages; but to the plums you must allow additional sugar. The best peaches for drying are juicy free-stones. They must be quite ripe.
I, as a philosopher, should like a little country-house, a cottage down there under the trees, without so many free-stones over my poor body. In dying, I will say to those around me what Voltaire wrote to Piron: 'Eo rus, and all will be over. But come, Franz, take courage, your wife is an heiress." "Indeed, Beauchamp, you are unbearable.
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