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

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BRANDT PEACHES.

412. Brandy Mirabelles. (Plums.) Get 6 lbs.of mirabelles;rub them olf with a linen cloth; prick them on tlie place of the stem, and opposite; cover them with 1 gallon of 4th-proof white brandy; macerate Ihein for 2 weeks (sec No.7); decant the liquor; then add 4 Ibs^ of sugar moistened and boiled with 1 pint of water, and skim; this done, make a tincture of 1 drachm of ground cloves, 4 drachms of ground coriander-seed, 4 drachms of ground star anise-seed, 2 drachms of ground cinnamon, and 36 gr.ains of ground mace, with 1 quart of 4th-proof white brandy, mixed with the above; filter; cover the mirabelles in jars, and cork and seal them. 413. Brandy Oranges. Get,if possible,Havana oranges; cut offthe yellow skin, and put it aside; peel oft the white, and throw it away; prick the Sruit with a pin,and then hay them in cold water; pour them at once in boiling water; boil up twice (aboiit' 1 minute); take off the fire; let them stand covered for 1 hour; put them in cold water again,and after the water is dripped off, place them in ajar; then boU plain syimp and cover the oranges, and let them stand for 24 hours; drip offthe syrup, and boil it to its regular consistence; repeat it twice more; after the third repetition drip offthe syiaip; clarify it -svith the white of eggs(see No. 7); mix it with 2 parts white 4th-proof brandy; filter, and cover the wanges with it in jars; cork and seal. 414. Brandy Peaches. Take sonae nice jieaches a little before being perfectly ripe; rub them off slightly with a linen cloth; prick thern with a pir. to the stones in ditferent places, and put them 10