Peach Cordial Recipe

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.

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