Peaches, to preserve in Brandy. No. 2.
Scald some of the finest peaches of the white heart kind, free from spots, in a stewpan of water; take them out when soft, and put them into a large table-cloth, four or five times doubled. Into a quart of white French brandy put ten ounces of powdered sugar; let it dissolve, and stir it well. Put your peaches into a glass jar; pour the brandy on them; cover them very close with leather and bladder, and take care to keep your jar filled with brandy.
You should mix your brandy and sugar before you scald the peaches.