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

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APPENDIX.

macerate them for 2 weeks (see No. 5) ; decant the liquor then add 4 lbs. of sugar, moistened and boiled with 1 pint of water ; skim ; this done, make a tincture of 1 drachm of ground cloves, 4 drachms of ground coriander, 4 drachms of star anise, 2 drachms of ground cinnamon, and 36 grains of mace, with 1 quart of 4th-proof white brandy mixed with the above ; filter ; cover the cherries in the jars cork and seal. pick out the soundest and largest fruit; wash and put them in cold water; prick them 2 or 3 times with a pin, and place them in a sieve to drip off the water ; wipe dry with a linen cloth, and ar- range them in jars ; cover them with the juice of the smaller fruit, mixed with 2 parts of white 4th-proof brandy, sweetened with plain syrup to taste, and filter ; cork and t?eaJ the jars. put them in water containing a little lemon juice, and boil them up for 2 or 3 times ; take them off the fire ; let them stand covered for 1 hour ; then pour them in other cold water contain ing lemon juice, and let them cool ; empty them on a sieve to drip off the water ; then boil them gently in plain syrup (see No. 7) ; when soft take them off with the skim- mer, and place them in an earthen dish ; cover them with the fresh boiling clarified syrup, after 24 hours' standing then drip off the syrup and arrange them in jars ; clarify the syrup again ; when necessary, mix with it 4th-proof white brandy, of 2 parts of its own volume ; fill the jars up to cover the melons ; cork and sea). 410 Brandy Grapes. Take some Muscat grapes ; 411. Brandy Melons. Get Some musk or otlier qjelons ; take the rind and the inside parts off ; cut them in slices;