Brandy Peaches

• ½ Pint of Fruit Water to a Pound of Granulated Sugar
• Equal Parts of Brandy and Sugar

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