To Bottle Peaches

Split the peaches in halves; scald them in thin synrp to remove the skins; arrange the halves in dry, clean bottles, filled up with rather thick syrup; cork and tie them down with string: put the bottles thus filled into a deep vessel; pour cold water to them in sufficient quantity to reach up to their necks; submit them to a quarter of an hour's gentle ebullition, and when cold and waxed over, bin them up in the cellar, similarly to bottles of wine.