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.