1 peck peaches
1 qt brandy
1 - Skin peaches by pouring boiling water over a few at a time and allowing to stand a few minutes.
2 - Then dip in cold water and the skins will rub off.
3 - After the peaches have been skinned, meadsure them and use half of their weight in sugar.
4 - Have a large, clean, covered stone crock and put in a layer of peaches and a layer of sugar until all the ingredients are used.
5 - Pour the brandy over the layers.
6 - Cover the crock with a heavy piece of white muslin before placing on the top of the crock.
7 - Set aside in a cool place and allow peaches to stand 2 or 3 months before using.