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Womt
JWatrt
Wiimn
sweeten
the
liquor
to
taste,
adding
an
ounce
and
a
half
of
alkermes.
Mix
it
well
and
bot-
tle
it
up.
RASPBERRY
BRANDY
Raspberry
brandy
is
infused
nearly
after
the
same
manner
as
cherry
brandy,
and
drawn
off
with
about
the
same
addition
of
brandy
to
what
is
drawn
off
from
the
first,
second,
and
third
infusion,
and
dulcified
ac-
cordingly,
first
making
it
of
a
bright
deep
color,
omitting
cinnamon
and
cloves
in
the
first,
but
not
in
the
second
and
third
infu-
sion.
The
second
infusion
will
be
somewhat
paler
than
the
first,
and
must
be
lightened
in
color
by
adding
one
pint
cherry
brandy,
with
five
or
more
gallons
of
raspberry
brandy,
and
the
third
infusion
will
require
more
cherry
brandy
to
color
it.
It
may
be
flavored
with
the
juice of elderberry.
RASPBERRY
BRANDY,
NO.
2
Take
a
pint
of
water
and
two
quarts
of
brandy,
and
put
them
into
a
pitcher
large
enough
to
hold
them
and
four
pints
of rasp-
berries.
Put
in
one-half
pound
of
loaf
sugar,
and
let
it
remain
for
a
week
close
covered.
Then
take
a
piece
of
flannel
with
a
piece
of
holland
over
it,
and
let
it
run
no