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GIGGLE WATER
4. CARAWAY BRANDY
Steepone ounce of caraway-seed and six ounces of loaf
sugar with one quart of brandy. Let it stand nine days and
then draw off.
5. BLACK CHERRY BRANDY
Stone two pounds of black cherries and put on them
one quart of brandy. Bruise the stones in a mortar, and
then add them to the brandy. Cover them close and let
them stand a month or six weeks. Then pour it clear from
the sediment and bottle it. Morello cherries, managed in
this way, make a fine cordial.
6. CHERRY BRANDY
For this purpose use either morello cherries or small
black cherries. Pick them from the stalks; fill the bottles
nearly up to the necks, then fill up with brandy (some
people use whiskey, gin, or spirit distilled from the lees
of the wine.) In three weeks or a month strain off the
spirit; to each quart add onepound of loaf sugar clarified,
and flavor with tincture of cinnamon or cloves.
7. ORANGE BRANDY
Put the chips of six Seville oranges in one quart of
brandy, and let them steep a fortnight in a stone bottle
close stopped. Boil two and two-thirds pints of spring