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and
Liqueurs.
6
5
lemons
and
2
bitter
almonds
in
1
quart
of
brandy
;
macerate
two
weeks
;
strain
with
pressure,
adding
£
pint
of
water
and
lib.
of
loaf-sugar.
Lemon
Brandy.
—
Take
peels
of
4
lemons,
1
bitter
almond,
bottle
of
brandy
;
strain
;
add
juice
of
2
lemons,
and
41b.
of
loaf-sugar.
Orange
Bra.ndy.
—
Dissolve
in |
gallon
of
brandy
1
drachm
oil
of
orange,
and
1
drop
oil
of
neroli,
adding
lib.
of
sugar.
Orange
Brandy.
—
Into
a
large
jar,
put
6
Seville
and
2
Tangerine
oranges
;
cover
them
with
brandy
;
in
three
months’
time,
strain
off
the
brandy,
sweeten
to
taste,
and
cover
the
oranges
over
with
syrup
—
they
will
make
an
excellent
sweetmeat.
Cassis.
—
Infuse
for
one
week
in
1
quart
of
brandy
\
oz.
of
cinnamon
and
2
cloves
(bruised)
;
then
add
1
pint
of
black
currants
;
let
these
mace-
rate
for
two
months
;
strain
with
pressure
;
add
|lb.
of
sugar
to
every
pint
;
bottle
for
use.
Cinnamon
Cordial.
—
Let
jdh.
Ceylon
cinnamon
(bruised)
be
infused
in
1
quart
of
brandy
for
ten
days
;
then
add
1
drop
essence
of
orange-peel
and
cardamoms
;
colour
dark
brown
with
caramel.
Cassia
Cordial.
—
In
1
pint
of
spirits
of
wine
infuse
3
drops
of
oil
of
cassia
and
2
drops
oil
of
lemon-peel
F