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

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APPENDIX.

macerate them for 2 weeks(see No.5); decant the liquor; then add 4 lbs. of sugar, moistened and boiled with 1 pint of water; skim; this done,make a tincture of1 drachm of ground cloves,4 drachms of ground coriander,4 drachms ofstar anise,2 drachms of ground cinnamon,and 36 grains of mace, with 1 quart of 4th-proof white brandy mixed with the above; filter; cover the cherries in the jai-s; cork and seal. 410. Brandy G-rapGS. Take some Muscat grapes; pick out the soundest and largest fruit; wash and put them in cold water prick them 2 or 3 times with a pin,and place them in a sieve to drip off the water; wipe dry with a linen cloth, and ar range them in jars; cover them with the juice of the smaller fruit,mixed with 2 parts ofwhite 4th-proof brandy, sweetened with plain syrup to taste,and filter,; cork and seal the jars. 411. Brandy Melons. Get some musk or other melons; cut them in slices; take the rind and the inside parts off; put them in water containing a little lemon juice, and boil them up for 2 or 3 times; take them off the fire; let them stand covered for 1 hour; then pour them in other cold water contain ing lemon juice,and let them cool; empty them on a sieve to drip off the water; then bofi them gently m plain syrup (see No. 7); when soft take them off with the skim mer, and place them in an earthen dish; cover them with the fresh boiling clarified syrup, after 24 hours'standing; then drip off the syrup and arrange them in jars; clarify the syrup again; when necessary, mix with it 4th.proof white brandy, of 2 parts of its own volume; fiU the jars up to cover the melons; cork and seal.