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PEACHES PRESERVED WHOLE (another way)

Wipe off the bloom from some peaches which are perfectly sound and not over-ripe, and put them into a deep jar; pour boiling water over them, throw a cloth over the bowl to keep in the steam, and let them remain until the water is nearly cold. Lift them carefully out of the water, drain, and peel them. Place a single layer of the fruit at the bottom of a deep earthenware jar, cover the peaches thickly with finely-powdered and sifted sugar, and place another layer of fruit and sugar upon the top of the last; repeat until the jar is full, being careful that the sugar is strewn very thickly over the fruit, and that the topmost layer is composed of sugar. Close the jar immediately, and fasten it securely, either with a large cork and resin, or with bladder, and keep the fruit in a dark, cool, dry place. Time, an hour to soak the peaches. Probable cost of peaches, 2d. to 6d. each.