1872 The Gentleman's Table Guide (2nd edition)

The Gentleman's Table Guide. 33

No. 54.-CHERRY BRANDY. I^I^AKE the largest black cherries you can obtain, mash them in a tub, and squeeze them through a coarse tammy cloth until 1 gallon of juice is obtained; add three pints of proof brandy; placed in a jar, dissolve 6 lbs. of sugar candy in 3 pints of boiling water. Filter and bottle. No. 55.-CHERRY BRANDY. g^i^AKE 2lbs. of Morella cherries, 1 pint of juice of black cherries, 6 bruised bitter almonds, 2 lbs. of sugar candy, 1 quart brandy, proof; macerate for 1 month. Filter the same as No.51, No. 56.-0RANGE BRANDY, 50 every half gallon of brandy allow three- quarters of a pint of Seville orange juice, lb.ofloafsugar or candy. Process: To bring out the full flavour ofthe orange peel, rub a few lumps of sugar on2or 3 unpared oranges,and put theselumpsto the rest; mix the brandy with the orange juice strained, the rinds of6 of the oranges pared very thin; let all stand in a closely-covered jar for about 3 days; stirring it 3 or 4 times a day; when clear it should be bottled, sealed, and closely corked for a year. It will then be ready for use, but will keep for any length of time.