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and
Liqueurs.
lump
of
sugar,
which
infuse
in
1J
pint
of
rectified
spirit,
adding
1
drachm
sweet
fennel
seeds
;
in
two
days
strain
clear
;
add
1
pint
clarified
syrup.
Amour
sans
Jin.
—
Take
6
drops
otto
of
roses,
1
3
drops
oil
of
neroli,
1
3
drops
oil
of
cloves
;
dis-
solve
in
a
quart
of
pure
spirits
of
wine,
and
while
dissolving
assist
the
process
by
agitating
the
liquor
;
then
filter
clear
;
add
this
to
7
pints
of
clear
syrup,
and
colour
with
cochineal.
Cherry
Brandy
,
No.
1.
—
Bruise
31bs.
of
black
cherries
(wild
ones
preferable),
cracking
the
stones
;
put
the
mass
into
a
jai’,
with
a
few
young
cherry
leaves
;
add
3
pints
of
brandy,
or
pure
spirit
;
in
three
months
strain
off
;
add
21bs.
of
clear
sugar,
after
which
it
will
be
ready
for
use
in
a
week.
Cherry
Brandy,
No.
2.
—
Into a
stewpan
put
Slbs.
of clean
picked
cherries,
viz.,
71bs.
of
black
and
lib.
of
red
;
let
this
stand
on
a
hot
plate,
taking
the
precaution
not
to
let
the
juice
burn
;
when
well
done,
strain
off
the
juice
through
a
bag,
add
lib.
of
sugar
to
every
31bs.
of
juice
;
give
the
juice
and
sugar
a
boil
up
:
when
cool,
add
equal
quantities
of
brandy
and
juice.
Cherry
Brandy,
No.
3.
—
To
each
pint
of
brandy
add
lib.
of
Morello
cherries,
J
pint
of
the
expressed
juice
of
small
black
cherries,
3 bruised