1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

2iff APPENDIX. macerate tliem for 2 weeks(see N"o.5); decant the liquor; then add 4 lbs. ofsugar, moistened and boiled with 1 pint ofwate^; skim; this done,make a tincture of 1 drachm of ground cloves, 4 drachms of ground coriander,4 drachms ofstar anise,2 drachms ofground cinnamon,and 36 grains of mace, with 1 quart of 4th-proof white brandy mixed with the above; filter; cover the chei'ries in the jars; cork and seal. 410 Brandy G-rapes. Take some Muscat grapes; pick out the soundest and largest fruit; wash and jmt 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 ofwhite 4th-proofbrandy, sweetened with plain syrup to taste,and filter; cork and seal the jars. 411. Brandy Melons. Get some musk or other melons; cut them in slices; take the rind and the inside pai-ts off; put them in water containing a little lemon juice, and boU 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 ivater contain ing lemon juice,and let them cool; emjity 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 skini- mei, 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 jai's; clarify the syrup .again; when necessary, mix with it 4th-proof white bi'andy, of 2 parts of its own volume; fill thejars op to cover the melons; cork and seal.