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Preserves.

Directions for making preserves.

The preserving pan should be made of bell metal, flat at the bottom, very large in diameter, but not deep.  It should have a cover to fit closely, and handles at the sides of the pan, for taking it off with ease when the syrup boils too fast.  There should also be a large chafing-dish with long legs, for the convenience of moving it to any part of the room.  The process is a tedious one; and if the superintendent be not comfortably situated, the preserves cannot be properly managed.  A ladle the size of a saucer, pierced and having a long handle, will be necessary for taking up the fruit without syrup.  When a chafing-dish cannot be procured, the best substitute is a brick stove, with a grating, to burn charcoal.  The sugar should be the best double refined; but if the pure amber coloured sugar house syrup from the West Indies can be got, it is greatly superior; it never ferments, and the trouble is very much lessened by having ready made syrup, in which it is only necessary to boil the fruit till clear.  All delicate fruit should be done gently, and not allowed to remain more than half an hour after it begins to stew, before it is laid on dishes to cool; it must be put into the syrup again for the same time; continue this until it is sufficiently transparent.  The advantage of this method is that the preserves are less liable to boil to pieces, than when done all at one time.  It is injudicious to put more in the pan at once, than can lie on the bottom without crowding.  The pan must be made bright, and nothing permitted to cool in it, lest it should canker.  Delicate preserves should be kept in small glasses or pots, that will not hold more than one or two pounds, for the admission of air injures them; put letter paper wet with brandy on the preserves, and cover the tops with many folds of soft paper, that will tie round closely; keep them in a dry place, and expose them constantly to the sun to check fermentation.  Fruit for preserving should be in full perfection, but not too ripe.

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To preserve cling-stone peaches.

Get the finest yellow cling-stones, pare them, and lay them in a bowl; have their weight of sugar pounded, and sprinkle it over them as they are put in; let them stand two or three hours, put them together with the sugar into the pan, add a little water, and let the peaches remain till thoroughly scalded; take them out with the ladle, draining off the syrup; should there not be enough to cover the peaches, add more Water, boil it and skim it, return the fruit, and do them gently till quite clear.  Have some stones cracked, blanch the kernels, and preserve them with the peaches.

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Cling-stones sliced.