September is the best month for peaches, as they are then harder and larger. Weigh the peaches, put them into a preserving-pan full of cold water, with a slice or two of lemon; set them on a slow fire, have ready a sieve and a napkin, and be careful not to do them too much.

Some of the peaches will be ready sooner than others; when they begin to be soft they are done enough; take them out as they become soft, and drain them on a sieve, and let them stand until cold; then make a syrup, to every pound of peaches allowing a pound of loaf-sugar -use some of the water in which the peaches were boiled for the syrup. Take the kernels of half a dozen peaches, throw them into hot water and remove their skins, then boil them with the syrup you are making. Put the peaches into jars and glasses, and pour the syrup over them.

Cut several round pieces of paper, dip them in brandy, lay them over the preserves, and tie up the jars.

Apricots, nectarines, and plums, may be preserved in the same manner.

This way of preserving peaches is much preferable to cutting them up and then preserving them. The fruit should not be permitted to boil until it becomes shrivelled.