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Peaches Preserved in Brandy

Gather the peaches when they are perfectly sound, but fully ripe. Make as much syrup as will cover them, boiling ten ounces of loaf sugar with every three-quarters of a pint of water until the sugar is dissolved. Pare the peaches, put them into the syrup, and simmer gently until they are so tender that a needle can be easily passed through them. As they reach this condition, lift them out one by one with a skimmer, and put them carefully into the jar intended for them, which they must only half fill. Pour the syrup over them, and to within two inches of the top, add a few of the blanched kernels, and when the syrup is cold fill up the jar with brandy. Cork closely, and cover the corks with bladder. It is well to examine the jars occasionally, and as the fruit absorbs the brandy to add more. If it should happen that the peaches are not quite ripe, pour boiling water over them, and keep them near the fire until the skin can be easily drawn off. Probable cost of peaches, 2d. to 6d. each.