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si-;k 1
■ages I to 6.
193
40S. Brandy Cherries.
6 lbs. of red sour cherries with short stems; take off
the last; cover them with i gallon of 4th-proof white
brandy; macerate them for two weeks; decant the liq
uor; then add 4 lbs. of sugar, moistened and boiled
with I pint of water; skim; this done, make a tincture of
I drachm of ground cloves, 4 drachms of ground cor
iander, 4 drachms of star anise, 2 drachms of ground
cinnamon, and 36 grains of mace, with i quart of 4th-
proof white brandy mixed with the above; filter; cover
the cherries in the jars; cork and seal.
409. Brandy Grapes.
Take some aMiiscat grapes, pick out the soundest and
largest fruit; wash and put them in cold water; prick
them two or three times with a pin, and place them in
a sieve to drip off the water; wipe dry with a linen
cloth, and arrange them in jars; cover them with a juice
of the smaller fruit, mixed with two parts of white 4th-
proof brandy, sweetened with plain syrup to taste, and
filter; cork and seal the jars.
410. Brandy Melons.
Get some musk or other melons; cut them in slices;
take the rind and the inside parts off; put them in water
containing a little lemon juice, and boil them up for 2
or 3 times; take them off the fire; let them stand cov
ered for Ihour; then pour them in other cold water
containing lemon juice,' and let them cool; empty them
on a sieve to drip off the water; then boil them gently
inplain syrup; when soft take them off with the skim
mer, and place them in an earthen dish; cover them
Avith the fresh boiling clarified syrup, after 24 hours'
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