This section is from the book "Miss Leslie's Complete Cookery", by Miss Leslie. Also available from Amazon: Miss Leslie's Complete Cookery.
Take some large close bunches of fine grapes, (they must be quite ripe,) and allow to each bunch a quarter of a pound of bruised sugar candy. Put the grapes and the sugar candy into large jars, (about two-thirds full,) and fill them up with French brandy. Tie them up closely, and keep them in a dry place. Morella cherries may be done in the same manner.
Foreign grapes are kept in bunches, laid lightly in earthen jars of dry saw-dust.
 
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