Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/377

355&#93; P E A table as long as possible ; and which, he conceives, to be less expensive than the common mode pursued by gardeners. On the north side of a hot- house, co:istra6ted according to his plan (se2 vol. ii. pp. 4C)5-6), lie di- rects a number of oblong boxes to be provided, extending nitis (or if it be thought necessary, twelvej feet in length ; and the width of "which is nearl)'- equal to that of one of the sash-frames. Each box is to be placed upon four wheels, which are made to move on two parallel planks, as a kind of rail- way ; so that they may be pushed forward or drawn back at plea- sure, to the proper distance. These chests are, farther, to be filled to a sufficient depth with mould, and a tree is to be planted in each ; the stem of which should rise in an erect posture, till it reaches within a ttw inches of tl^e horizontal glass-ceiling of the hot-house. The s!ioots are then to be bent forward Et riglit angles ; the twigs trained horizontally, and fastenrd to a slight wooden frame, containing an open wire grate, so as to keep each twig in its proper place ; the ■fore-part of such frame being sup- ])orted, when drawn out of the house, by means of two staves pro- Tided for that purpose ; and, when in tlic building, by fastening them to the joists. In order to introduce tlje tree into the hot-house, a move- able shutter is to be furnished im- mediately under the hori/onlal glass; on opening whici), the frame is admitted, and the box pushed forward on its wheels, v-dide an assistant within supports the frame, tiil the tree is brougiit claicly to the glass; and, after properly securing {>iich frame, the shutter is to be ap- j/iied, and all tht- crevices abound P E A [3,-5 the stem of the tree should be carefuUv closed with well-tempered lute. Y>r. Andersox observes, that though this process appear intri- cate in the deta'l, yet it " will be found in praAice the easiest thing imaginable." The peach-tree be- ing thus placed, at the proper sea- son of the year, and occupying the upper part of the hot-house, will at all times be exposed to the whole influence of the sun, and thus re- ceive the full benefit of warm, con- genial air. By the united efFe6ts of light and heat, the ripening of the fruit will not only be accele- rated, but its colour and flavour will be considerably improved. The best peaches have a delicate thin rind, a mellow, juicy pulp, and a delicious flavour. They are highly esteemed at the table, as aa article of the dessert : but, if pre- served in wine, brandy, or sugar, they lose the'r good properties. la a ripe and fresh stale, they are whole.some, and of considerable service in obstruftions and bilious complaints^ as they allay heat, mi- tigate thirst, and are slightly ape- riv-nt. Their kernels are likeu ise J! salubrious bitter, and are sup- posed to be detergent. Lastly, the flowers of pcaclies emit an agreeable fragrant odour, and have a bitterish taste. If dis- tilled in a water-bath, ihey yield a v.'hitish liquor, about one-sixth part of their weight ; and which commu- nicates to a large quantity of other liquids, a flavour similar to that of the kernels themselves. — An infu- sion of half an ounce of the fresh- gathered flowers, or a dram of them when dried-, in half a pint of boiling water, svv'eetcned wnh. a lit- tle sugar, is said to be an useful laxa- tive, and verniifugre, for childieu A a 2 " PEACOCK,