Preserve (Peaches in Brandy) (Mrs. H. Cloete's Recipe.)

Instructions

1. The yellow or apricot peaches are generally used. Have ready the peaches, 8 lb. of sugar, and 3 bottles of white spirits of wine.
2. Make a thin syrup of half the sugar -- four pounds.
3. Peel and prick the peaches, then boil fifty at a time in the syrup till nearly soft.
4. Of the remaining sugar make a very thick syrup. Take three cups of this and two cups of spirits of wine.
5. Put the preserved peaches in glass jars, pour the mixture over, and cork at once.
6. Should a smaller quantity of peaches be made, the same syrup in which the peaches were boiled might be mixed with the spirits of wine, only boiled till very thick.