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Extracts of Peach and Nectarine

To each pint of blanched peach pits add one quart of deodorised spirits. For the nectarine use one pint of nectarine pits and one half pint bruised peach pits and pour on them a quart of best deodorised spirits. Let stand indefinitely.

PEACH OR APRICOT WINE No. I Use nearly matured fruit and mash well. To each eight pounds of pulp allow one quart of water. Let it come to a boil then squeeze out the juice and to each gallon add two pounds loaf sugar. Ferment as for other wines, bottling when clear.

PEACH OR APRICOT WINE No. 2 Crack the pits of eight pounds of peaches and place in the bottom of a tub. Slice the peaches into two gallons of rain water, adding five pounds of loaf sugar, and boil together, skimming till no scum rises. Strain, pouring upon the kernels, stirring, then covering till cold. Place in this a slice of toast dipped in strong yeast and let all ferment, straining then into a cask and adding a bottle of sweet grape wine. Let stand six months then add an ounce each of gum arabic and powdered chalk (dissolved in a little of the wine heated slowly), being careful not to stir up the lees. At the end of a week this may be bottled and in eight months is ready for use.