2. To the last add 1 quart of raspberry juice, and 1⁄2 a pint of orange-flower water. Both the above are excellent.
3. Treacle, 1 cwt.; spirit (45 u. p.), 41 galls.; bitter almonds (bruised), 1 lb. (or more or less to taste); cloves, 1 oz.; cassia, 2 oz.; macerate a month, frequently stirring. This is the article now commonly vended in the shops and at stalls for cherry brandy.
4. German cherry juice 15 galls.; pure rect. spirits, 20 galls.; syrup, 5 galls.; oil of bitter almonds, 1 drachm.
Obs. Equal part of fully ripe Morello cherries and black cherries produce the richest cordial. Some persons prick each cherry separately with a needle instead of crushing them; in which case they retain them in the liquor, and serve up a few of them in each glass. The plan named in the first formula is, however, that usually adopted. On the small scale, the fruit is commonly bruised between the fingers. A portion only (if any) of the stones in the cherries should be crushed, to impart a nutty flavour. See Liqueurs.
Brandy, Ci′der. From cider and perry; also from the marc of apples and pears fermented. It is very largely manufactured in the United States of America and Canada, where it may be purchased for about 2s. 1d. a gallon. See British Brandy (above).
Brandy, Dant′zic. From rye, ground with the root of calamus aromaticus. It has a mixed flavour of orris and cinnamon.
Brandy, Guern′sey. Beet-root spirit flavoured.
Brandy, Lem′on. Prep. 1. Fresh lemons (sliced), 1 dozen; brandy, 1 gall.; macerate for a week, press out the liquor, and add of lump sugar, 1 lb.
2. Proof spirit, 7 galls.; essence of lemon, 3 dr.; sugar, 5 lbs.; tartaric acid, 1 oz.; (dissolved in) water, 2 galls.; turmeric powder or spirit-colouring, a dessert-spoonful; as before. Sometimes milk is added to the above, in the proportion of 1 quart (boiling hot) to every gallon.
Brandy, Malt. See British Brandy.