Take large juicy ripe peaches; free-stones are the best, as they
have a finer flavour than the cling-stones, and are much more
manageable both to preserve, and to eat. Pare them, and cut them
in half, or in quarters, leaving out the stones, the half of which
you must save. To every pound of the peaches allow a pound of
loaf-sugar. Powder the sugar, and strew it among your peaches.
Cover them and let them stand all night. Crack half the peach-stones,
break them up, put them into a small sauce-pan and boil
them slowly in as much water as will cover them. Then when the
water is well flavoured with the peach-kernels, strain them out,
and set the water aside. Take care not to use too much of the
kernel-water; a very little will suffice. Put the peaches into a
preserving kettle, and boil them in their juice over a quick fire;
(adding the kernel-water,) and skimming them all the time. When
they are quite clear, which should be in half an hour, take them
off, and put them into a tureen. Boil the syrup five minutes
longer, and pour it hot over the peaches. When they are cool, put
them into glass jars, and tie them up with paper dipped in brandy
laid next to them.
Apricots, nectarines, and large plums maybe preserved in the same
manner.