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Currant Brandy.
Take one quart of black or red currants, and fill
up with one quart of brandy. In two months strain,
and add sugar to taste.
Domestic Brandy.
One hundred drops oil of Cognac.
One-half pint alcohol.
Three drachms powdered orris root.
One drachm cut vanilla.
Allow the whole to remain together about
twenty-four hours, after which add one gallon pure
spirits, 20 per cent, above proof; filter through a felt
filter, and add nine gallons more pure proof spirits,
one-half gallon water, one pint white syrup.
Color with caramel or burned sugar.
Peach Brandy.
Twenty drops oil of bitter almonds.
Three and three-quarter gallons of cjs per cent,
alcohol.
Orange Brandy.
Into a large jar put eight oranges; cover them
with brandy. In three months' time strain off the
brandy, sweeten to taste, and cover the oranges over
with syrup.