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 them and put them into the stove; the following day drain them, and lay them out to dry, first dusting them a little; then put them into the stove.

Take the Newington peach, when full ripe, split it and take out the stone; then have ready a pan of boiling water, drop in the peaches, and let them have a few moments scalding; take them out, and put them into as much sugar, only clarified, as will cover them; give them a boil round, then scum them and set them by till the next day; then boil some more sugar to blow very strong, which sugar put to the peaches and give them a good boil; scum them and set them by till the day following; then give them another good boil; scum them, and put them into a warm stove for the space of two days; then drain them and lay them out, one half over the other, dust them and put them into the stove; the next day turn and dust them, and, when thorough dry, pack them up for use.

Pare your peaches and take out the stones, then cut them into very thin slices, not thicker than the blade of a knife; then, to every pound of chips take one pound and a half of sugar, boiled to blow very strong; throw in the chips, give them a good boil, and let them settle a little; take off the scum, let them stand a quarter of an hour, and then give them another good boil, and let them settle as before; then take off the scum, cover them and set them by, and the next day drain them and lay them out, bit by bit; dust them and dry them in a warm stove; when