Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 3 · column 4 of 9 · from the scan, no model involved
By THERESA REYNOLDS RappalMuwock New* 9l*4f Writer The last day* of summer fie here and the time is right for turning the last peaches on the trees into jam, jelly or marmalade to enjoy all winter. Rappahannock jellymakers have also given us recipes for quince jelly and for wild black cherry butter. We have had so many requests for Barbara Jolly’s peach butter recipe that we ran in the July 23 edition of the News that we’re printing it again this week.
Peach Butter
Use fully ripe peaches, cut up. Cook with a little water until they are soft enough to put through a strainer. Cook, stirring constantly, until they reach the proper thickness. Fill sterilized jars and process in boiling water bath for ten
69.5%