51 / 90
CUPS
AND
THEIR
CUSTOMS.
^
49
finely
powdered
sugar-candy
as
the
liquid
will
dissolve
(about
a
pound
to
each
bottle):
it
should
be
fre-
quently
shaken
for
a
month.
If
the
rind
of
the
shad-
dock
can
be
procured,
a
third
part
of
it,
mixed
with
the
orange,
will
impart
a
peculiar
aromatic
and
very
deli-
cious
flavour
to
the
cordial.
Gin,
rum,
or
whisky
may
be
substituted
for
brandy
in
this
recipe,
but
not with
an
equally
good
effect.
Recipe
for
Cherry
Brandy,
To
each
wine-bottle
of
brandy
add
a
pound
of
Mo-
rello
cherries (not
too.
ripe),
and
half a
pint
of
the
ex-
pressed
juice
of
the
small
black
cherry
called
^^
Brandy-
blacks/^
Let
this
stand
for
a
week,
and
then
add
half
a
pound
of
powdered
lump
sugar
and
a
quarter
of
a
pound
of
powdered
sugar-candy,
with
half
an
ounce
of
blanched
bitter
almonds.
The
longer
it
is
kept,
the
better
it
will
become.
Where
the
juice
of
the
black
cherry
cannot
be
obtained,
syrup
of
mulberries
will
be
found
an
excellent
substitute.
Recipe
for
Brandy
Bitters.
To
each
gallon
of
brandy
add
sliced
gentian-root
seven
ounces,
dried
orange-peel
five
ounces,
seeds
of
cardamoms
two
ounces,
bruised
cinnamon
one
ounce,
cloves
half
an
ounce,
and
a
small
quantity
of
cochineal
to
colour
it.
Many
other
ingredients
may
be
added
which
complicate
the
flavour,
but
none
is
more
whole-
some
and
palatable
than
the
above
compound.