1872 Cooling Cups and Dainty Drinks (Mixellany)

and Liqueurs. 63 lump of sugar, which infuse in 1J pint of rectified spirit, adding J drachm sweet fennel seeds; in two days strain clear; add 1 pint clarified syrup. Amour sans fin. —Take 6 drops otto of roses, 13 drops oil of neroli, 13 drops oil of cloves; dis- solve in a quart of pure spirits of wine, and while dissolving assist the process by agitating the liquor; then filter clear ; add this to 7 pints of clear syrup, and colour with cochineal. Cherry Brandy, No. 1.—Bruis e 31bs. of black cherries (wild ones preferable), cracking the stones ; put the mass into a jar, with a few young cherry leaves; add 3 pints of brandy, or pure spirit; in three months strain off; add 21bs. of clear sugar, after which it will be ready for use in a week. Cherry Brandy, No. 2.—Into a stewpan put 8lbs. of clean picked cherries, viz., 71bs. of black and lib. of red; let this stand on a hot plate, taking the precaution not to let the juice burn; when well done, strain off the juice through a bag, add lib. of sugar to every 31bs. of juice ; give the juice and sugar a boil up : when cool, add equal quantities of brandy and juice. Cherry Brandy, No. 3.—To each pint of brandy add lib. of Morello cherries, J pint of the expressed juice of small black cherries, 3 bruised