1862 Bar Tender's Guide price $1.50 by Jerry Thomas

BRANDY CHERRIES.

215

407. Brandy, Angelica. Take thick, fi-esh angelica stems;cut and free the stems of the leaves; -^ripe them clean with a linen cloth; make pieces of 1 to li inches in length, and put them in fresh water to he washed; then put them in hoiling water; boil up for several times; let the fire go out;cover the boiler; macerate for 1 hour; take them out with the skimmer, and put them in cold water; take them out again; press them gently between the linen cloth, so as to get all the water out; then boil them thoroughly in plain syrup, and lay them on a sieve to drijj off the syrup for 24 hours; then again boil the syrup to its former thickness,clarify it, and mix it with 2 parts white 4th-i)roof brandy;fill up the jars, and cork and seal them. 408. Brandy Cedrats. Take cedrats with very thick rinds; cut off, with a very shai"p knife, the outside part of them, without touching the white; keep the rinds for the use of cordials,