1895 American Bar-Tender by R. C. Miller

■ages I to 6.

193

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40S. Brandy Cherries. 6 lbs. of red sour cherries with short stems; take off the last; cover them with i gallon of 4th-proof white brandy; macerate them for two weeks; decant the liq uor; then add 4 lbs. of sugar, moistened and boiled with I pint of water; skim; this done, make a tincture of I drachm of ground cloves, 4 drachms of ground cor iander, 4 drachms of star anise, 2 drachms of ground cinnamon, and 36 grains of mace, with i quart of 4th- proof white brandy mixed with the above; filter; cover the cherries in the jars; cork and seal. 409. Brandy Grapes. Take some aMiiscat grapes, pick out the soundest and largest fruit; wash and put them in cold water; prick them two or three times with a pin, and place them in a sieve to drip off the water; wipe dry with a linen cloth, and arrange them in jars; cover them with a juice of the smaller fruit, mixed with two parts of white 4th- proof brandy, sweetened with plain syrup to taste, and filter; cork and seal the jars. 410. Brandy Melons. Get some musk or other melons; cut them in slices; take the rind and the inside parts off; put them in water containing a little lemon juice, and boil them up for 2 or 3 times; take them off the fire; let them stand cov ered for Ihour; then pour them in other cold water containing lemon juice,' and let them cool; empty them on a sieve to drip off the water; then boil them gently inplain syrup; when soft take them off with the skim mer, and place them in an earthen dish; cover them Avith the fresh boiling clarified syrup, after 24 hours'

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