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Classic
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page 172
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.
PEACH CORDIAL.
GATHER ripe cling-stone peaches, wipe off the down, cut them to the stone in
several places, and put them in a cask; when filled with peaches, pour on as
much peach brandy as the cask will hold; let it stand six or eight weeks, then
draw it off, put in water until reduced to the strength of wine; to each gallon
of this,
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