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APPENDIX.
macerate them for 2 weeks(see No.5); decant the liquor;
then add 4 lbs. ofsugar, moistened and boiled with 1 pint
of water; skim; this done,make a tincture of 1 drachm of
ground cloves,4 drachms of ground coriander,4 drachms
ofstar anise,2 drachms ofground cinnamon,and 36 grains
of mace, with 1 quart of 4th-proof white brandy mixed
with the above; filter; cover the cherries in the jars;
cork and seal.
410. Brandy Grapes.
Take some Muscat grapes; pick out the soundest and
largest fruit; wash and put them in cold water; prick
them 2 or 3 times with a pin,and place them in a sieve to
drip ofi" the water; wipe dry with a linen cloth, and ar
range them in jars; cover them with the juice of the
smaller fruit,mixed with 2 parts ofwhite 4th-proof brandy,
sweetened with plain syrup to taste,and filter; cork and
seal the jars.
411. Brandy Melons.
Get some musk or other melons; cut them in slices;
take the rind and the inside parts off"; put them in water
containing a little lemon juice, and boil them up for 2 or >
3 times; take them off the fire; let them stand covered
for 1 hour; then pour them in other cold water contain
ing lemon juice,and let them cool; empty them on a sieve
to drip off the water; then boil them gently in plain
syrup (see No. 7); when soft take them off with the skim
mer, and place them in an earthen dish ; cover them with
the fresh boiling clarified syrup, after 24 hours'standing;
then drip off the syrup and arrange them in jars; clarify
the syrup again; when necessary, mix with it 4th-proof
white brandy, of 2 parts of its own volume; fill the jars
up to cover the melons; cork and seal.