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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-