Old apple-brandy, 1 gallon, Water, 1 gallon, Loaf-sugar, 2 pounds, Apples, large and sour, 8.
Bake the apples thoroughly without burning, and pour the gallon of scalding hot water over them. Let them stand in the water until cold, then put them through a colander, to remove the skins, seeds, and cores.
Add the sugar, and when dissolved pour in the brandy, and cover the crock or bowl tightly. When this is cold it may be served at once, or it may be placed in tightly corked bottles for future use.