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BARTENDE R'S GUIDE.
83
Cherry Bran dy.
Brui se three pounds or bluck chenies, wild ones prefer-
1·
ul o,
crnckiug the stones; put t be muss into a jar, with
a.
low young ch e rry leo.\·P!'.
Add three pin1s of brandy or pure spirit; In t bree
month s s train olT. Add t.wo pounds of clear sugar, after
wi1ich it
will
be ready for use in a week.
Gru newald Bra ndy.
One pound orange peel.
One pound centauri11m.
F our o unces wormwood.
F our ounces ground ginger.
Flv!l ounces calo.ruus root.
T\..,'O o unces trefoil.
Five ounces oil C'loves.
Five ounces cinno.mon.
Three ounces oil of peppermint.
Five gallons alcohol 95 pei· cent.
Stee p the above in the alcohol for ten days ; straJn and
idd:
Three q uo.rts white syrup.
Five go.lloos water.
Color with carnmel o r burned s ugar.
Ora nge Bra ndy.
Int o o. Io.rge jar put eight Seville ornnges ; cover them
,,.irn
IH'n.ndy. I n three months' time strain ofT tile bra.ndy,
:;weeten to tnste, and cover the oro.ngcs
o,~ei·
with syrnp:
tho residuum
will
make o.n excellent sweetmeat.
Domestic Brandy.
One pint essence of Cognac.
Fifteen go.lions fine pure s pirits, 20 per cent. above.
Ho.I( pint white syn1p.
Color with caramel.