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Select fine freestone peaches, yellow or white, not overripe. Scald them with boiling water, cover well, and let them boil till tender. Then take them out, and drain on a platter, and put in the jars and cover with Brandy, and let them stand one week. Then make a syrup, allowing a half pint of the water in which the Peaches were boiled to one pound of granulated sugar. Take out the Peaches, dra