1864 Bar Tender's Guide price $2 00 by Jerry Thomas

BRAITDY OHEERIBS.

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407. Brandy, Angelica. Take thick,fresh angelica stems; cut and free the stems of the leaves; wipe them clean with a linen cloth; make pieces of 1 to inches in length, and put them in fresh water to be washed; then'put them in boiling 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 drip off the syrup for 24 hours; ' then again boil the syrujs to its former thickness,clai'ify it, and mix it with 2 parts white 4th-proof brandy;fill up the jars, and cork and seal them. 408. Brandy Oedrats. Take cedrats with very thick rinds; cut off, with a very sharp knife, the outside part of them, without touching the white; keep the rinds for the use of cordials, «&c.; split the white rind in 4 parts, without touching the fruit; take the rinds off; put them for a little while in alum water (this is done to retain the natural color of the fruit); then boil in plain syrup by a slow fire, and when soft enough take them out with a skimmer; put them in an earthen dish; cover them with fresh clarified syrup; after 24 hours take them out of the dish, and put thein in jars; mix 2 parts of white 4th-proof brandy(macerated before with some rinds); add 1 part of the syrup; fill up the jars, cork and seal. 409. Brandy Cherries, p 6 Ihs. ofred sour cherries with short stems; take offthe last; cover them with 1 gallon of4th-proof white brandy,;