1862 The Bartender's Guide price $2,50 by Jerry Thomas

BRANDY CIllCKRIES.

215

407. Brandy, Angelica.

Take thick, fresh angelica stems ;

cut and free the stems

of the leaves ; make pieces of 1 to 1| inches in length, and put them in fresh Avater to be washed ; then put them in boiling water ; boil up for several times ; let the fire go out ; cover the boiler macerate for 1 hour ; take them out with the skimmer, and put them in cold water ; take them out again ; press them gently between the linen cloth, so as to get all the water out ; then boil them thoroughly in plain syrup, and lay them on a sieve to drip off the syrup for 24 hours then again boil the syrup to its former thickness, clarify it, and mix it with 2 parts white 4th-proof brandy ; fill up the jars, and cork and seal them. wipe them clean with a linen cloth ; Take cedrats with very thick rinds ; cut off, with a very (sharp knife, the outside part of them, without touching the Avhite ; keep the rinds for the use of cordials,

409. Brandy Cherries.

6 lbs. of red sour cherries with short stems ; take off tho last; cover them with 1 gallon of 4th-proof white brandy;