Memo of stripping in new barn; School attendance; Recipe for Brandy Peaches

Memorandum of strippping in new barn ^{near House}

Day	Lugs	Lugs (lbs)	Lugs (sticks)	Short	Short (lbs)	Short (sticks)	Good	Good (lbs)	Good (sticks)
1st	Lugs	90lb	34 Sticks	short	42lb	20 sticks	Good	153lb	66
2	"	107	38 "	"	43	22 -		146	60
3	"	65	20 sticks	Short	25	12 sticks	good	129	35 st.
-	-	25	9 -	(not stripped)			-	18	8
4	-	136	44 -	Short.	62lb	34 sticks	-	234	93
5		140	49	short	69-	34 "		2493	96
6	-	96	32	Short	44	22

In new ground Barn began to Strip 29^th Feby 1850
1^st day 12^lb 46 Lugs. Short 31^lb 20^lbsticks, good 135^lb 64 Sticks
2 " 100 Lugs Short 50.
223 put in new Barn

Brot from New ground Barn &put in new Barn
42 Sticks: short 70^lb. good 320^lb. sticks lugs carried
from new ground Barn car^d to prize Barn &
put 89 sticks good in prize Barn from middle Barn

1850 April 1^st Memorandum of
Cates & [???? Jacob] going to school to Mrs Wa[lkus]

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Receipt to make Brandy Peaches, Peal the Peaches
& Cover them in Brandy let them in Brandy about
about 24 hours take them out. & take 1^lb of [new]
sugar or Honey to 1^lb of the Peaches put them together
in a Brass Kettle &stew them till the Peaches
are soft enough to Stick a straw to the Kernel
then take them out & put them in a Boiler Pot.
Then put in the Pot 2 measures of Sirup to one
of the Brandy you took the Peaches out of &
so on till you git as much as you have
Brandy or sirup if you wish, put in a little [spree]