1904 One hundred and one beverages

$ BLACKBERRY $ HEAT the berries and strain through a flannel jelly-bag. To three pints of juice use one pound of sugar, and boil one- half hour with a bag of whole spices. Skim until clear, and to this thick syrup add two-thirds as much Naglee brandy. Bottle for use. $ CHERRY ® BRUISE ripe morello cherries, strain and sweeten to taste. Boil until perfectly clear, skimming frequently. Put a gill of brandy to every quart bottle and seal tightly. Keep in a cool, dark cellar. $ CURACOA ® PEEL and chop the rind of six oranges ; cover for three days with two quarts of French brandy. Strain and add two pounds of sugar. Stir until sugar is all dissolved, and put in small bottles, sealing tightly. It im- proves with age. IRISH CORDIAL PEEL a thin yellow rind from an orange and rub it well with a half-cupful of sugar; add a pound of stemmed raisins, and pound thoroughly. Remove

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