4 lbs. fruit.
4 lbs. sugar.
1 pint best white brandy.
Make a syrup of the sugar and enough water to dissolve it. Let this
come to a boil; put the fruit in and boil five minutes. Having removed
the fruit carefully, let the syrup boil fifteen minutes longer, or
until it thickens well; add the brandy, and take the kettle at once
from the fire; pour the hot syrup over the fruit, and seal.
If, after the fruit is taken from the fire, a reddish liquor oozes from
it, drain this off before adding the clear syrup. Put up in glass jars.
Peaches and pears should be peeled for brandying. Plums should be
pricked and watched carefully for fear of bursting.