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BRANDY CUEKRIiCS.
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407. Brandy, Angelica.
Take thick, fresh angelica stems; cut and free the stems
of the leaves; wijje them clean with a linen cloth; make
pieces of 1 to 1a inches in length, and put them in fresh
water to he washed; then put them in boiling water; boil
up for several times; let the fire go out; cover the boiler;
macerate for 1 hour; take them out with the skimmer,
and put them in cold water; take them out agam; press
them gently between the linen cloth, so as to get all the
water out; then boil them thoroughly in plain syrup, and
lay them on a sieve to drip off the syrup for 24 hours;
then again boil the syrup to its former thickness,clarify it,
and mix it with 2 parts white 4th-proof brandy;fiU up the
jars, and cork and seal them.
408. Brandy Cedrats.
Take cedrats with very thick rinds; cut off, with a very
sharp knife, the outside part of them, without touching
the white; keep the rinds for the use of cordials, &c.;
split the white rind in 4 parts, without touching the fruit;
take the rinds off; put them for a little while in alum
water (this is done to retain the natural color ofthe fruit);
then boil in ijlain syrup by a slow fire, and when soft
enough take them out with a skimmer; put them in an
earthen dish; cover them with fresh clarified syrup; .after
24 hours take them out of the dish, and put them in jars;
mix 2 23iii'ts of white 4th-proof brandy(macerated before
with some rinds); add 1 part ofthe syrup; fill up thejars,
cork and seal.
409. Brandy Cherries.
6 lbs.ofred sour cherries with short stems; take offthe
last; cover them with 1 gallon of4th-proof white brandy;