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Peaches, Bottled

Pare, halve, and stone the peaches. Place the halves in perfectly dry wide-mouthed bottles, and cover them entirely with a thick syrup, made by boiling a pound of loaf sugar in three-quarters of a pint of water until the sugar is dissolved. Wrap a wisp of hay round them to prevent their knocking against each other, and place them side by side in a deep stewpan, with cold water up to their necks. Bring the water to boiling point, and let the peaches boil gently for a quarter of an hour, then lift the saucepan from the fire, and do not remove the bottles until the water is almost cold. Cork the bottles and seal the corks, and store in a cool dry place. Probable cost of peaches, 2d. to 6d. each.