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Jl^omt
JWaire
WLint^
of
lemons,
one
pound
of
the
best
sugar,
and
one
and
one-half
pints
of
milk.
Pare
the
lemons
very
thin,
and
lay
the
peel
to
steep
in
the
brandy
twelve
hours.
Squeeze
the
lemons
upon
the
sugar,
then
put
the
water
to
it,
and mix
all
the
ingredients
together.
Boil
the
milk
and
pour
it
in
boiling.
Let
it
stand
twenty-four
hours
and
then
strain
it.
ORANGE
BRANDY
Put
the
chips
of
six
Seville
oranges
in
one
quart
of
brandy,
and
let
them
steep
a
fortnight
in
a
stone
bottle
close
stopped.
Boil
two
and
two-thirds
pints
of
spring
water
with
eight
ounces
of
the
finest
sugar,
nearly
an
hour,
very
gently.
Clarify
the
water
and
sugar
with
the
white
of
an
egg;
then
strain
it
through
a
jelly-bag,
and
boil
it
nearly
half-away.
When
it is
cold,
strain
the
brandy
into
the
syrup.
POPPY
BRANDY
Take
six
quarts
of
the
best
and
freshest
poppies,
cut
off
the
black
ends,
put
them
in
a
glass
jar
that
will
hold
two
gallons,
and
press
them
in
it,
then
pour
over
a
gallon
of
brandy.
Tightly
cover
the
glass
jar
and
set
it
in
the
sun
for
a
week
or
more,
then
squeeze
out
the
poppies
with
your
hand,
and
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