Brandy Figs

Have some white even-sized figs; prick and leave them to soak for twelve hours in salted water. Parboil them properly, keeping them firm, then drain and refresh by throwing them into a plentiful supply of cold salted water and leave them to steep for two or three days; now put them in a copper pan and cover with a hot twenty-two degree syrup so that they macerate for six hours; afterward drain off this syrup, add to it more sugar and let cook to twenty-five degrees; when this is cold pour it over the figs; repeat this operation until the sugar attains thirty degrees. Drain the figs well, put them into glass jars and cover with brandy; let macerate for six weeks, then add for every quart of brandy two gills of thirty-degree syrup.