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Peaches, Brandied

Stew some very fine, ripe, well-flavoured peaches in a syrup of seven ounces of sugar to half a pint of water, turning them often. When tender, put them, with the syrup, into new jars or wide-mouthed glass bottles, leaving space on the top for brandy, which should be poured in when the fruit is quite cold. A few peach or apricot kernels may be blanched and added before the bottles are corked. Average cost of peaches, 3s. per dozen. (See also PEACHES PRESERVED IN BRANDY.)