41. LEMON BRANDY.
Pour a gallon of brandy into an earthen pot, put to it the yellow peel of two dozen lemons, let it stand two days and two nights, then pour two quarts of spring water into a pan and dissolve in it two pounds of refin'd loaf sugar, boil it a quarter of an hour, and put it to the brandy; then boil and scum three jills of blue milk, and mix all together, let it stand two days more, then run it thro' a flannel bag, or a paper within a tunnel, and bottle it.
42. To make RATIFEE another Way.
Take a hundred apricocks stones, break them, and bruise the kernels, then put them in a quart of the best brandy; let them stand a fortnight; shake them every day; put to them six ounces of white sugar-candy, and let them stand a week longer; then put the liquor thro' a jelly bag, and bottle it for use.
43. To preserve GRAPES all Winter.
Pull them when dry, dip the stalks about an an inch of boiling water, and seal the end with wax; chop wheat straw and put a little at the bottom of the barrel, then a layer of grapes, and a layer of straw, 'till the barrel is fill'd up; do not lie the bunches too near one another; stop the barrel close, and set it in a dry place; but not any way in the sun.
44. To preserve GRAPES another Way.
Take ripe grapes and stone them; to every pound of grapes take a pound of double-refined sugar; let them stand till the sugar is dissolved; boil them pretty quick till clear; then strain out the grapes, and add half a pound of pippen jelly, and half a pound more sugar; boil and skim it till a jelly; put in the grapes to heat; afterwards strain them out, and give the jelly a boil; put it to the grapes and stir it till near cold; then glass it.