Orange Brandy
which, as a rule, is well worth sampling, in a house important enough to entertain hunting men. And orange brandy “goes” much better than any other liqueur, or cordial, before noon.
It should be made in the month of March. Take the thin rinds of six Seville oranges, and put them into a stone jar, with half-a-pint of the strained juice, and two quarts of good old brandy. Let it remain three days, then add one pound and a quarter of loaf sugar—broken, not pounded—and stir till the sugar is dissolved. Let the liquor stand a day, strain it through paper till quite clear, pour into bottles, and cork tightly. The longer it is kept the better.
Mandragora.
“Can’t sleep.” Eh? What! not after a dry chapter on liquids? Drink this, and you will not require any rocking.
Simmer half-a-pint of old ale, and just as it is about to boil pour it into a tumbler, grate a little nutmeg over it, and add a teaspoonful of moist sugar, and two tablespoonfuls of brandy. Good night, Hamlet!