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

BRANDY PEACHES.

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412. Brandy Mirabelles. (Plums.) Get6 lbs.of mirnbelles; rub them off with a linen cloth; prick them on tlie place of the stem,and opposite; cover them with 1 gallon of 4th-propf white brandy; macerate them for 2 weeks (see No.7); decant the liquor; then add 4 lbs. of sugar moistened and boiled with 1 "pint of ■water, and skim; this done, make a tincture of 1 drachm of ground cloves, 4 drachms of ground coriander-seed, 4 drachms of ground star anise-seed, 2 drachms of ground cinnamon, and 36 grains of ground mace, with 1 quart of 4th-proof white brandy, mixed with the above; filter; cover the mirabelles in jars, and cork and seal them. 413. Brandy Oranges. Get, if possible, Havana oranges; cut off the yellow skin, and put it aside; peel off the white, and throw it away; prick the fruit with a pin, and then lay them in cold water; pour them at once in boiling water; boil up twice (about 1 minute) ; take off the fire ; lot them stand covered for 1 hour ; put them in cold water again, and after the water is dripped off, place them in ajar; then boil plaui syrup and cover the oranges, and let them stand for 24 hours; drip off the syrup, and boil it to its regular consistence; repeat it twice more; after the third repetition drip off the syrup; clarify it with the white of eggs (see No. 7); rmV it with 2 parts white 4th-proof brandy; filter, and cover the oranges with it in jars ; cork and seal. 414. Brandy Peaches. Take some nice peaches a little before being perfectly. ripe; rub them off slightly with a linen cloth; prick them with a pin to the stones in different places, and put them JO