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PEACHES PRESERVED IN BRANDY (another way)

Put the peaches into cold water, and simmer them very gently until they begin to soften. Lift them out carefully one by one, drain them, and when they are cold put them into glass jars. Crush a pound and a half of white sugar-candy to powder. Dissolve it in a pint of brandy, and fill up the glasses with the syrup. Cork and seal the jars, and store in a cool dry place. Examine the jars occasionally, and as the fruit absorbs the brandy add a little more. Probable cost of peaches, 2d. to 6d. each.