three days. Then take three quarts of water and one and one-half pounds of loaf sugar clarified with the whites of two eggs. Let it boil one-quarter hour, then strain it through a fine sieve, and let it stand till cold; strain the brandy with the peels, add the juice of three oranges and five lemons to each gallon. Keep it close stopped up five weeks, then bottle it.
MARASCHINO
One gallon proof whiskey, two quarts of water, dissolve four pounds of sugar, one-third dram oil of bergamot, one-third dram oil of cloves, two drops of cinnamon, two-thirds ounce of nutmegs, bruised, five ounces of orange peel, one ounce of bitter almonds, bruised, one-third dram oil of lemon. Dissolve the oil in alcohol; color with cochineal and burnt sugar.
MARASQUIN DE GROSEILLES
Take eight and one-half pounds of goose-berries, quite ripe, one pound black cherry leaves. Bruise and ferment; distill and rectify the spirits. To each pint of this spirit add as much distilled water, and one pound of sugar.
