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Take two gallons of raspberries, pick them from the stalks, bruise them with your hands, and put them into a cask; pour eight gallons of good brandy over them, put in two pounds of loaf sugar beat fine, and a quart of sack; stir all well together, and let it stand a month; then draw it off clear into another cask, and when it is fine bottle it, cork the bottles well, and keep it for use.

Take two gallons of brandy, twenty-four Genoa Lemons, and peel the yellow rinds very thin; throw away all the whites of the rinds, slice the lemons, and throw away the stones; then let yellow rind, and the lemons so sliced, infuse in the brandy five or six days; drain them through a thick flannel, and put to the brandy a gallon of white wine or rhenish, with six pounds of white sugar; bottle it up, and let it be close sealed.

Take white currants full ripe, mash them with your hands, then strain them through a hair sieve, and to one gallon of rum or brandy put five pints of the currant juice, and a pound of loaf sugar; cover it up close, and let it stand two or three days, stirring it twice a day; then run it through a jelly bag: it is best to put half the spirits to the juice, and add the other half when you bottle it off.

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