Take the ripest and most juicy free-stone peaches you can procure.
Cut them from the stones, and quarter them without paring. Crack
the stones, and extract the kernels, which must be blanched and
slightly pounded. Put the peaches into a large stone jar in
layers, alternately with layers of the kernels, and of powdered
loaf-sugar. When the jar is three parts full of the peaches,
kernels, and sugar, fill it up with white brandy. Set the Jar in a
large pan, and leave it uncovered for three or four days, in case
of its fermenting and flowing over at the top. Fill up what is
thus wasted with more brandy, and then close the jar tightly. Let
it stand, five or six months; then filter it, and bottle it for
use.
Cherry, apricot, and plum cordial may be made in the above manner;
adding always the kernels.