75 / 92
$
BLACKBERRY
$
HEAT
the
berries
and
strain
through
a
flannel
jelly-bag.
To
three
pints
of
juice
use
one
pound
of
sugar,
and
boil
one-
half
hour
with
a
bag
of
whole
spices.
Skim
until
clear,
and
to
this
thick
syrup
add
two-thirds
as
much
Naglee
brandy.
Bottle
for
use.
$
CHERRY
®
BRUISE
ripe
morello
cherries,
strain
and
sweeten
to
taste.
Boil
until
perfectly
clear,
skimming
frequently.
Put
a
gill
of
brandy
to
every
quart
bottle
and
seal
tightly.
Keep
in
a
cool,
dark
cellar.
$
CURACOA
®
PEEL
and
chop
the
rind
of
six
oranges
;
cover
for
three
days
with
two
quarts
of
French
brandy.
Strain
and
add
two
pounds
of
sugar.
Stir
until
sugar
is
all
dissolved,
and
put
in
small
bottles,
sealing
tightly.
It
im-
proves
with
age.
IRISH
CORDIAL
PEEL
a thin
yellow
rind
from
an
orange
and
rub
it
well
with
a
half-cupful
of
sugar;
add
a
pound
of
stemmed
raisins,
and
pound
thoroughly.
Remove
75