Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/114

 sweeten the liquor to taste, adding an ounce and a half of alkermes. Mix it well and bottle it up.

RASPBERRY BRANDY

Raspberry brandy is infused nearly after the same manner as cherry brandy, and drawn off with about the same addition of brandy to what is drawn off from the first, second, and third infusion, and dulcified accordingly, first making it of a bright deep color, omitting cinnamon and cloves in the first, but not in the second and third infusion. The second infusion will be somewhat paler than the first, and must be lightened in color by adding one pint cherry brandy, with five or more gallons of raspberry brandy, and the third infusion will require more cherry brandy to color it. It may be flavored with the juice of elderberry.

RASPBERRY BRANDY, NO. 2

Take a pint of water and two quarts of brandy, and put them into a pitcher large enough to hold them and four pints of raspberries. Put in one-half pound of loaf sugar, and let it remain for a week close covered. Then take a piece of flannel with a piece of holland over it, and let it run