Prick peaches that are not too ripe in several places, using thin wooden spills. Drop the fruit into warm water, boil lightly, remove from the fire and, after 10 minutes, turn into a fine sieve. Pour the water in which the peaches were boiled into a stoneware bowl and set it in a cold place overnight. The next day, bring the peaches to a boil in this same water, remove them from the fire, and turn them into a fine sieve. Weigh the fruit after it has dried off
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