Take juicy peaches--pare them, allow for each pound of them, a pound of

nice white sugar. Put just cold water enough to the sugar to saturate

it. When dissolved, stir it up well, and put in the peaches, without

crowding them, and boil them slowly about twenty minutes. A few peach

meats, blanched and preserved with the peaches, are nice, and are quite

ornamental to the peaches. These, as well as all other kinds of

sweetmeats, should be turned out of the preserving kettle as soon as

taken from the fire, and set away in a cool place. If allowed to remain

near the fire, the syrup will not look clear. Cover them up tight--let

them remain three or four days, then turn the syrup from them, scald it,

and turn it back, while hot, on to the peaches.