This is a
pleasant and cheap wine--and if properly made, will keep good for many
years. It makes an agreeable beverage for the sick, when mixed with
water.
* * * * *
TO MAKE CHERRY BRANDY.
Get equal quantities of morello and common black cherries; fill your
cask, and pour on (to a ten gallon cask) one gallon of boiling water; in
two or three hours, fill it up with brandy--let it stand a week, then
draw off all, and put another gallon of boiling water, and fill it again
with brandy--at the end of the week, draw the whole off, empty the cask
of the cherries, and pour in your brandy with water, to reduce the
strength; first dissolving one pound of brown sugar in each gallon of
your mixture. If the brandy be very strong, it will bear water enough to
make the cask full.
* * * * *
ROSE BRANDY.
Gather leaves from fragrant roses without bruising, fill a pitcher with
them, and cover them with French brandy; next day, pour off the brandy,
take out the leaves, and fill the pitcher with fresh ones, and return
the brandy; do this till it is strongly impregnated, then bottle it;
keep the pitcher closely covered during the process. It is better than
distilled rose water for cakes, &c.
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