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

BEANDY PEACHES.

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412. Brandy Mirabelles. (Pluma) Get 6 lbs.of mirabelles;rub them off with a linen cloth; prick tliem on the place of the stem, and opposite; cover them with 1 gallon of 4th-proof white brandy; macerate them for 2 weeks (see No. V); 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 mir.abelles in jai*s, and cork and seal them. 413. Brandy Oranges. Get,if possible,Havana or.anges; cut off the yellow skin, and jjut it aside; peel off the white, and"throw it away; prick the fruit with a pin,and then Jay them in cold water; pour them at once in boiling water; boil up twice (about 1 minute); take off the fire; let them stand covered for 1 lionr; put them in cold water again,and after the water is dripped off, place them in a jar; then boil plain syrup and cover the oranges, and let them stand for 24 hours; drip offthe syrup, and boil it to its regular consistence; repeat it twice more;after the third repetition drip offthe syrup; clai-ify it with the white of eggs(see No. 7); mix 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 m different places, and put them 10