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BRANDY
TEACHES.
412.
Brandy
Mirabelles.
(Plums.)
Get
6
lbs.
of
mirabelles
;
rub
themotf
with
a
linen
doth
;
prick
tlieni
on
the
place
of
the
stem,
and
opposite
;
cover
tlieni
witli
1
gallon
of
4th-proof
white
brandy
;
macerate
(hem
for
2
weeks
(see
No.
7);
decant
the
liquor;
then
add
4
lbs.
of
sugar
moistened
and
boiled
with
1
pint
ot
water,
and
skim
;
this
done,
make
a
tincture
of
1
drachm
of
ground
clove'?,
4
drachms
of
ground
coriander-seed,
4
drachms
of
ground
star
anise-seed,
2
drachms
of
ground
cinnamon,
and
36
grains
of
ground
mace,
with
1
quart
ol
4th-proof
white
brandy,
mixed
with
the
above;
filter;
cover
the
mirabelles
in
jars,
and
cork
and
seal
them.
413.
Brandy
Oranges.
Get,
if
possible,
Havana
oranges
;
cut
off
the
yellow
skin,
and
put
it
aside;
peel
off
the
white,
and
throw
it
away;
prick
the
fruit
with
a
pin,
and
then
lay
them
in
cold
water
pour
them
at
once
in
boiling
water;
boil
up
twice
(about
1
minute)
;
take
off
the
fire
;
let
them
stand
covered
for
1
hour
;
put
them
in
cold
water
again,
and
after
the
w^ater
is
dripped
off,
place
them
in
ajar;
then
boil
plain
syrup
and
cover
the
oranges,
and
let
them
stand
for
24
hours
;
drip
off
the
syrup,
und
boil
it
to
its
regular
consistence;
repeat
it
twice
more
;
after
the
third
repetition
drip
off
the
syrup;
clarify
it
with
the
white
of
eggs
(see
No.
7)
;
mix
it
with
2
parts
white
4th-proof
brandy
;
filter,
and
cover
the
©ranges
with
it
in
jars
;
cork
and
seal.
414.
Brandy
Peaches.
Take
some
nice
peaches
a
little
before
being
perfectly
ripe
;
rub
them
off
slightly
with
a
linen
cloth
;
prick
them
with
a
pin
to
the
stones
in
different
places,
and
put
(hem
10