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|I?oine JSlaJrr
Wiinm
tlirough
by
degrees.
It
may
be
racked
into
other
bottles
a
week
after,
and
then
it
will
be
perfectly
fine.
RASPBERRY
BRANDY,
NO.
3
Scald
the
fruit
in
a
stone
jar
set in
a
kettle
of
water,
or
on
a hot
hearth.
When
the
juice
will
run
freely,
strain
it
without
pressing.
To
every
quart
of
juice
allow
one
pound
of
loaf
sugar.
Boil
it
up
and
skim
when
quite
clear
pour
out,
and
when
cold
add
an
equal
quantity
of
brandy.
Shake
them
well
together
and
bottle.
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