Peaches, to preserve in Brandy. No. 3.
Put Newington peaches in boiling water: just give them a scald, but do not let them boil; then take them out, and throw them into cold water. Dry them on a sieve, and put them in long wide-mouthed bottles. To half a dozen peaches take half a pound of sugar; just wet it, and make it a thick syrup. Pour it over the peaches hot; when cold, fill the bottles with the finest pale brandy, and stop them very close.