Take ripe juicy peaches--wash and wipe them, to get off the down--gash
them to the stone. Put to each peck of peaches a gallon of French
brandy, and cover them up tight. Let the whole remain a couple of
months, then drain the brandy free from the peaches--add sufficient cold
water to render it of the strength of good white wine, and to every
three gallons of it put four pounds of sugar. Stir it up well--let it
remain a couple of days, stirring it up well each day, then turn it into
a wine cask, and close it tight.