1872 Cooling Cups and Dainty Drinks (Mixellany)

64 Syrups bitter almonds, lib. of bruised sugar-candy; will be ready for use in two months. Cherry Brandy, No. 4 (a la Hall) .—Take 1 Olbs. Morello cherries, 1 Olbs. wild cherries, 21bs. straw- berries, 21bs. raspberries, 8 pints of brandy, 4 oz. of sugar to every pint of juice. Bruise the cherries and stones together in a mortar, smashing the stones ; add the rest of the fruit, which bruise also ; then 2 drachms of coriander seeds and 1 drachm of mace ; mix all the ingredients together well, mace- rate for one month, in a covered jar. It may require more sugar, but that will depend on the ripeness of the fruit; if too acid, add 2 oz. more sugar to every pint of liquor ; then strain clear and bottle. Carraway Brandy. —Steep 1 oz. of carraway seeds (bruised) in 1 pint of brandy; in one week strain; add 6 oz. of loaf sugar. Currant, Black, or Red Brandy. —Take 1 quart of black or red currants, and fill up with brand}"; in two months strain ; add sugar to taste. Ginger Brandy. —Bruise 1 oz. of ginger; add 1 bottle of brandy; strain ; add syrup. Juniper Brandy. —Dissolve J- drachm oil of juniper in 1 quart of pure spirit (or brandy) ; add Jib. of sugar dissolved in 1 quart of water. Lemon Brandy. —Steep the thin peels of G