Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/112

 ounce nutmeg, well bruised. Mix, and let them stand twelve days, and draw off. This, with the addition of two gallons brandy, makes most superior cherry brandy.

CHERRY BRANDY, NO. 4

To every four quarts of brandy put four pounds of red cherries, two pounds of black, one quart of raspberries, with a few cloves, a stick of cinnamon, and a little orange peel. Let these stand a month close stopped; then bottle it off, putting a lump of sugar into every bottle.

CHERRY BRANDY, NO. 5

Take twelve pounds of cherries, half red and half black, mash or squeeze them to pieces with the hands, and add to them two quarts of brandy, letting them steep for twenty-four hours. Then put the mashed cherries and liquor into a canvas bag, a little at a time, and press it as long as it will run. Sweeten it with loaf sugar and let it stand a month; then bottle it off, putting a lump of sugar in every bottle.

LEMON BRANDY

Put two and one-half quarts of water in one-half gallon of brandy. Take one dozen