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Brandy Peaches

Split some large peaches in halves, put them in a lined-pan with some syrup and boil for two or three minutes; then take them out, peel the skins off, put them back again in the same syrup and let them simmer for five minutes; then take the pan off the fire and leave peaches in it till the next day. Drain the peaches and arrange them carefully in jars. Boil their syrup to the feather degree, then mix with it an equal quantity of white brandy, and when nearly cold, pour it over the peaches. When the syrup is quite cold, cork the jars and tie bladders over the tops. Keep them in a cool place.