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216-
APPENDIX.
macerate
them
for 2
weeks
(see
No.
5)
;
decant
the
liquor
then
add
4
lbs.
of
sugar,
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
of
star
anise,
2
drachms
of
ground
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
off
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
of
white
4th-proof
brandy,
sweetened
with
plain
syrup
to
taste,
and
filter
;
cork
and
t?eaJ
the
jars.
411.
Brandy
Melons.
Get
Some
musk
or
otlier
qjelons
;
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
sea).