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^omt
JWaJre
WLintu
ounce
nutmeg,
well
bruised.
Mix,
and
let
them
stand
twelve
days,
and
draw
off.
This,
with
the
addition
of
two
gallons
brandy,
makes
most
superior
cherry
brandy.
CHERRY
BRANDY,
NO.
4
To
every
four
quarts
of
brandy
put
four
pounds
of
red
cherries,
two
pounds
of
black,
one
quart
of
raspberries,
with a
few
cloves,
a
stick
of
cinnamon,
and
a
little
orange
peel.
Let
these
stand
a
month
close
stopped;
then
bottle
it
off,
putting
a
lump
of
sugar
into
every
bottle.
CHERRY
BRANDY,
NO.
5
Take
twelve
pounds
of
cherries,
half
red
and
half
black,
mash
or
squeeze
them
to
pieces
with
the
hands,
and add
to
them
two
quarts
of
brandy,
letting
them
steep
for
twenty-four
hours.
Then
put
the
mashed
cherries
and
liquor
into
a
canvas
bag,
a
little
at
a
time,
and
press
it
as
long
as
it
will
run.
Sweeten
it
with
loaf
sugar
and
let
it
stand
a
month;
then
bottle
it
off,
putting
a
lump
of
sugar
in
every
bottle.
LEMON
BRANDY
Put
two
and
one-half
quarts
of
water
in
one-half
gallon
of
brandy.
Take
one
dozen
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