One quart of best white brandy; six pounds of white sugar; eight pounds of peaches (peeled) ; three cupfuls of water. Put water and sugar together on the fire and bring to a boil. Drop in the peaches and simmer fifteen minutes after the syrup begins to boil again. Take out the peaches with a perforated skimmer and pack them in quart glass jars. After they are all out let the syrup boil fifteen minutes, add the brandy, and pour this boiling liquor over the peaches in the jars. Seal these and keep them in a dark place.

They will be ready for the table in about six weeks.

BRANDIED APRICOTS are put up by the same recipe as Brandied Peaches.

Brandied Pears

Put up in the same manner as Brandied Peaches, selecting firm Bartlett pears of uniform size, and paring them carefully, so as to keep the shape of the fruit. Do not remove the stems.

Brandied Plums

Proceed as with Brandied Peaches, pricking the plums instead of peeling them.

Brandied Pineapples

Peel the pineapple, remove the eyes and tear the fruit from the core with a fork, or cut it into dice. Pack self-sealing jars with the fruit, allowing four heaping tablespoonfuls of granulated sugar to each jar, and sprinkling it on each layer of pineapple. When the jars are filled, pour in white preserving brandy slowly, allowing it to filter through the fruit and sugar, until the jars can hold no more. Screw down the tops, keep the jars in a dark place, and let it season some weeks before using.

Brandied Strawberries

Cap fine fresh strawberries and proceed with them as with the Brandied Pineapple.

BRANDIED CHERRIES, RASPBERRIES, OR BLACKBERRIES may be prepared in the same way.