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64
Syrups
bitter
almonds,
lib.
of
bruised
sugar-candy;
will
be
ready
for
use
in
two
months.
Cherry
Brandy,
No.
4
(cl
la
Hall).
—
Take
lOlbs.
Morello
cherries,
1
Olbs.
wild
cherries,
2lbs.
straw-
berries,
21bs.
raspberries,
8
pints
of
brandy,
4
oz.
of
sugar
to
every
pint of
juice.
Bruise
the
cherries
and
stones
together
in
a
mortar,
smashing
the
stones
;
add
the
rest
of the
fruit,
which
bruise
also
;
then
2
drachms
of
coriander
seeds
and
1
drachm
of
mace
;
mix
all
the
ingredients
together
well,
mace-
rate
for
one
month,
in
a
covered
jar.
It
may
require
more
sugar,
but
that
will
depend
on
the
ripeness
of
the
fruit
;
if
too
acid,
add
2
oz.
more
sugar
to
every
pint
of
liquor
;
then
strain
clear
and
bottle.
Carraway
Brandy.
—
Steep
1
oz.
of
carraway
seeds
(bruised)
in
1
pint of
brandy
;
in
one
week
strain
;
add
6
oz.
of
loaf
sugar.
Currant,
Blade,
or
Red
Brandy.
—
Take
1
quart
of
black
or
red
currants,
and
fill
up
with
brandy
in
two
months
strain
;
add
sugar
to
taste.
Ginger
Brandy.
—
Bruise
1
oz.
of
ginger;
add
1
bottle
of
brandy
;
strain
;
add
syrup.
Juniper
Brandy.
—
Dissolve
J
drachm
oil
of
juniper
in
1
quart
of
pure
spirit
(or
brandy)
add
Jib.
of
sugar
dissolved
in
1
quart
of
water.
Lemon
Brandy.
—
Steep
the
thin
peels
of 6