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Brandied Peaches (Take large white or yellow)

Take large white or yellow free stone peaches, not over ripe. Scald them by pouring over boiling water, cover and let stand till the water becomes cold. Repeat this scalding, then take them out and rub with a soft cloth until perfectly dry. Put into stone jars; cover with brandy. Tie paper over the tops of the jars and let remain for one or two weeks. Then make the syrup from one pound of granulated sugar, and a half pint of water to each pound of peaches. Boil and skim. Put the peaches in this syrup and simmer till tender. Take out, drain and put in glass jars. Stand the syrup aside to cool; when cold, mix equal quantities of syrup and brandy in which you had the peaches. Pour over the peaches, tie up and put away.

If you prefer the peaches pared, simply pare them, cook until tender in the syrup, place them in jars. When the syrup is cold mix with it an equal quantity of brandy, pour this over the peaches, seal, and keep in a cool, dark place.