Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/115

 Rh through by degrees. It may be racked into other bottles a week after, and then it will be perfectly fine.

Scald the fruit in a stone jar set in a kettle of water, or on a hot hearth. When the juice will fun freely, strain it without pressing. To every quart of juice allow one pound of loaf sugar. Boil it up and skim; when quite clear pour out, and when cold add an equal quantity of brandy. Shake them well together and bottle. Rh