Brandy Peaches.

Use White Heath peaches and the best apple brandy when making brandy peaches. Put the peaches, a few at a time, into boiling soda water, just strong enough to loosen the skins. Let them remain a few minutes, and then wipe off the skin with a coarse towel, and drop into a bowl of cold water to keep from turning dark; trim off any specks or bruised parts. Weigh the peaches and allow 3/4 pound of white sugar to every pound of fruit, and 1/2 pint of water to every pound of sugar. Boil the syrup until it is clear, and put in the peaches a few at a time, and boil until you can run a straw through them; put on a large dish to drain, and boil the syrup until thick. Let it get perfectly cold, and add as much brandy as you have syrup. Place the peaches in jars and cover with the syrup. After 3 weeks open them, and take out one-half of the syrup and fill up with pure brandy. They won't be ready for use under nine months. The syrup that comes from the peaches can be used to season sweet potatoes, mashed and baked, pouring a tea-cupful over the dish before sending it to the table.

Brandy Pears.

Make the same as you would peaches, using a little more brandy when the syrup is measured, and peeling them instead of dropping in the soda water.

Brandy Peaches.

Use the finest White Heath peaches, skinning them as above directed. Cook in a syrup until tender; fill a quart jar with as many as you can pack in without bruising, and between each layer put a cup of white sugar. After the jar has been filled, shake down, and cover with as much sugar as it will hold. Bury the peaches under the ground, with a foot of earth above them, and allow to stay for a year. The fruit will brandy in that time and be almost as good as those put up in the liquor. Be careful to seal jars perfectly air-tight.