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60

CUPS AND TH1IB, CUSTOMS,

LIQUIUES.

UNDER

this head we supply only a few recipes which,

by experience, we know to be good, omitting a long list

of the rarer and finer kinds which are imported from

abroad, with the ad?iee that it is better to purchase

liqueurs of first-rate quality from a first-class house,

rather than produce an inferior article of one's own.

making.

Curagoa.

To every wine-quart of the best pale brandy add the

very finely pared rinds of two Seville oranges and of

one lemon, and let the mixture stand for three weeks.

Then carefully strain off the liquid, and add as much

finely powdered sugar-candy as the liquid will dissolve

(about a pound to each bottle). The mixture should be

frequently shaken, for a month. If the rind of a shad-

dock can be procured, a third part of it, mixed with the

orange, will impart a peculiar aromatic and very deli-

cious flavour to the cordial* Gin, rum, or whisky may

be substituted for brandy in this recipe, but not with

an equally good effect.

Cherry Brandy.

To each wine-bottle of brandy add a pound of Mo-

rello cherries (not too ripe), and half a pint of the ex-

pressedjuice of the small black cherry called

ct

Brandy-