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

BRANDY TEACHES.

412. Brandy Mirabelles.

(Plums.)

rub themotf with a linen doth ;

Get 6 lbs. of mirabelles ;

prick tlieni on the place of the stem, and opposite ; macerate (hem for 2 weeks (see No. 7); decant the liquor; then add 4 lbs. of sugar moistened and boiled with 1 pint ot water, and skim ; this done, make a tincture of 1 drachm of ground clove'?, 4 drachms of ground coriander-seed, 4 drachms of ground star anise-seed, 2 drachms of ground cinnamon, and 36 grains of ground mace, with 1 quart ol 4th-proof white brandy, mixed with the above; filter; cover the mirabelles in jars, and cork and seal them. away; prick the fruit with a pin, and then lay them in cold water pour them at once in boiling water; boil up twice (about 1 minute) ; take off the fire ; let them stand covered for 1 hour ; put them in cold water again, and after the w^ater is dripped off, place them in ajar; then boil plain syrup and cover the oranges, and let them stand for 24 hours ; drip off the syrup, und boil it to its regular consistence; repeat it twice more ; after the third repetition drip off the syrup; clarify it with the white of eggs (see No. 7) ; mix it with 2 parts white 4th-proof brandy ; filter, and cover the ©ranges with it in jars ; cork and seal. cover tlieni witli 1 gallon of 4th-proof white brandy ; 413. Brandy Oranges. Get, if possible, Havana oranges ; cut off the yellow skin, and put it aside; peel off the white, and throw it

414. Brandy Peaches.

Take some nice peaches a little before being perfectly ripe ; rub them off slightly with a linen cloth ; prick them with a pin to the stones in different places, and put (hem 10