1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

BKANDY CHEEEIES.

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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 hnen cloth; make pieces of 1 to 1^ inches in length, and put them in fresh water to he washed; then put them in boiling water; hoil 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 hoil them thoroughly in plain syimp, and lay them on a sieve to drip off the syimp for 24 hom-s; then again boil the syrup to its former thickness,clarify it, and mix it with 2 parts white 4th-proof brandy;fiU up the jars, and cork and seal them. Take cedrats with very thick rinds; cut off, with a veiy 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 touchiisg the fruit; take the rinds off; put them for a little while in alum water (this is done to retain the natural color ofthe fruit); then hoU 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 ofthe dish, and put them in jars; mix 2 parts of wliite 4th-proof brandy (macerated before with some rinds); add 1 part ofthe syrup; fill up thejars, cork and seal. 408. Brandy Cedrats.

409. Brandy Cherries.

6 lbs.ofred sour cherries with short stems; take offthe Last; cover them with 1 gallon of4th-proof white hrimdyj