77 / 244
and
Liqueurs.
77
bitter
almonds,
and
^lb.
coriander
seeds,
which
digest
in
2
quarts
of
cognac
;
when
well
flavoured,
strain
;
make
1
quart
of
quince-juice,
21bs.
of
sugar,
2
drops
essence
of
apple
;
when
fit,
mix,
strain
again,
and
bottle.
Peach
Brandy.
—
Slice
1
|lb.
of
peaches
;
bruise
half
the
stones
of
same,
put
them
together
in
a
jar
;
add
1
quart
of
prn-e
spirits
;
digest
for
one
month
add
1
lb.
best
refined
sugar
;
in
a
few days
strain
with
pressure
;
clear;
add
a
few
drops
orange
flower;
bottle
for
use.
Imperial
Peach
Brandy.
—
Take
2
\
oz.
powdei'ed
bitter
almonds,
1J
gallon of
alcohol,
2-£
gallons
of
water
;
mix
;
macerate
for
24<
hours
;
add
strained
syrup
of
2lbs.
of
sugar,
1
pint
of
peach
jelly,
3
oz.
preserved
ginger,
juice
and
peel
of
one
lemon
;
digest
in
two
or
three
days
strain
clear.
Raspberry
or
Strawberry
Liqueur.
—
Take
2
gills
of
the
juice
of
either
fruit,
2
gills
of
alcohol
;
macerate
for
six
days;
add
pint
of
syrup,
and,
if
agreeable,
1
drop
essence of
vanilla
;
strain.
Raspberry
Brandy.
—
To
a
pint of
water
add
in
a
covered
vessel
]
quart
of
red
or
white
raspberries,
and
1
quart
of
brandy,
3
lb.
of
loaf-
sugar
;
keep
for
one
month
;
strain
clear.
Hawthorn
Ratafia.
—
Fill
a
bottle
with
the
bios-