Sour apples, well roasted, 18,

Boiling water, 1 gallon,

Sugar, 2 quarts,

Brandy, 1 quart,

Rum, Medford or Jamaica, 1 quart,

Sherry, 1 quart,

Madeira, 1 pint,

Arrack, 1/2 pint,

Peach brandy, 1/2 pint,

Orange bitters, 1/2 pint,

Grated nutmeg, 1,

Pineapple preserves, 2 tablespoons.

Pour the hot water over the apples, let it stand till it is cold, then put the apples through a colander, to take out the seeds, skins, and cores. Then add the other ingredients, and mix well together by stirring.