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BRANDY
CIllCKRIES.
215
407.
Brandy,
Angelica.
Take
thick,
fresh
angelica
stems
;
cut
and
free
the
stems
of
the
leaves
;
wipe
them
clean
with
a
linen
cloth
;
make
pieces
of
1
to
1|
inches
in
length,
and
put
them
in
fresh
Avater
to
be
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
again
;
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
;
fill
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
Avhite
;
keep
the
rinds
for
the
use
of
cordials,
<fec.
split
the
white
rind
in
4
parts,
without
touching
tlie
fruit
take
the
rinds
off;
put
them
for
a
little
while
in
alum
water
(this
is
done
to
retain
the
natural
color
of
the
fruit)
then
boil
in
plain
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
parts
of
white
4th-proof
brandy
(macerated
before
with
some
rinds)
;
add
1
part
of
the
syrup
;
fill
up
the
jars,
cork
and
seal.
409.
Brandy
Cherries.
6
lbs.
of
red
sour
cherries
with
short
stems
;
take
off
tho
last;
cover
them
with
1
gallon
of
4th-proof
white
brandy;