192 / 204
)
192
SEE PACES I to 6.
UitVv
ait'.'
n
Dissolve and add 2% pints of boiling water; agitate
for 5 minutes in a strong corked bottle, and when cold
strain and add jVz lb. of lump sugar.
406. Brandy, Angelica.
Take thick, fresh angelica stems; cut and free the
stems of the leaves; wipe them clean with a linen cloth;
make pieces of i to i inches in length, and put them
in fresh water to be washed; then put them in boiling
water; boil up for several times; let the fire go out,
cover the boiler; macerate for i hour; take them out
with the skimmer, and put them in cold water; take
them out again; press them gently between the linen
cloth, so as to get all the water out; then boil them
thoroughly in plain syrup, and lay them on a sieve to
drip off the syrup for 24 hours; then again boil the
syrup to its former thickness, clarify it, and mix it with
2 parts white 4th-proof brandy; fill up the jars and cork
and seal them.
407. Brandy Cedrats.
Take cedrats with very thick rinds, cut off, with a
very sharp knife, the butside part of them, without
touching the white; keep the rinds for the use of cor
dials, etc.; split the white rind in 4 parts, without
touching the fruit; take the rinds off; put them for a
little while in alum water (this is done to retain the nat
ural color of.the fruit;) then boil in plain syrup by a
slow fire, and when soft enough take them out with a
skimmer; put them in an earthen dish; cover them with
fresh clarified syrup; after 24 hours take them o\it of
the dish, and put them in jars; mix two parts of white
4th-proof brandy (macerated before with some rinds;)
add I part of the syrup; fill up the jar, cork and seal.
--■Hi
' ' ''31