Brandy Peaches

Let the peaches be white and sound; rub with a cloth to remove their down, prick the surfaces and lay them in cold water; drain this off and place them in a basin, covering with fresh cold water into which has been added a small piece of alum; set the basin on the fire and as soon as the liquid begins to heat stir the fruits about from time to time, and when they float on top of the liquid remove and throw them again into cold water. Drain and arrange them in one-quart glass jars, having a quarter of a vanilla stick in each, and cover with good white brandy. Close the bottles hermetically and stand them in a cool place to leave for fifteen days, and then drain off the brandy into a basin, add sugar to it, allowing three pounds for each gallon; stir well to melt the sugar, then pour this liquor over the peaches; cork the jars so no air whatever can enter and lay aside in a cool place.