Page:Housekeeper and butler's guide, or, A system of cookery, and making of wines.pdf/22

22 brandy) mix more brandy with it till you have brought it to such a degree of colour, that you can just discern the blaze of a lighted candle, held on the other side of the wine-glass. If it does not taste enough of the fruit, add a little more of the first infusion; and to every ten gallons of cherry–brandy, allow a pound and a half of sugar, and a quarter of an ounce of cinnamon and cloves, pounded together; let it stand some time, and it will much improve it.

When you draw off the second infusion, it will be rather inferior to the first, and will bear less brandy in mixing for sale, but requires double the weight of spice, and more sugar.

The third infusion requires no brandy to be put to it, hut must he lowered as before directed; sweeten it, and use spice the same as for the second in fusion. The liquor that is pressed from the cherries, after they have been thrice infused, will be thicker than the rest, thin it with some brandy, and put to it a proper quantity of sugar and spice; when it has stood a few days to settle, it will he fit for use or sale. Some dealers add elder-juice to the cherry-brandy.

Take two quarts of lemon-juice, and set it over a gentle fire, in a brass pan, with three quarter of a pound of good moist sugar; stir it frequently till it becomes a syrup; take it off, and when cold, bottle it for use.

Put two quarts of elder-juice in a brass pan, over a clear gentle fire, with the white of an egg, beat