Palermo Wine

To every quart of water put a pound of Malaga raisins, rub and cut them small, and put them into the water; let them stand ten days, stirring them once or twice every day. Boil the water an hour before putting it to the raisins, and let it stand to cool. At ten days' end strain out the liquor, and put a little yeast to it. At the end of three days put it into the vessel, with a sprig of dried wormwood. Let it be stopped close, and at the end of three months, bottle it.

Vino Pontificato

Steep the zest rinds of six oranges and six lemons twenty-four hours in a gallon of good brandy, close stopped ; boil a pound and a half of loaf sugar in two gallons of water a quarter of an hour, and clarify it with the whites of ten eggs. When cold, add the juice of twenty-four oranges and five lemons to the gallon of brandy. Then mix all together, and strain off the rinds. Put the liquor into a cask well stopped, and after six weeks draw it into bottles, when it will be fit for use; but will grow the better for keeping.

Raspberry Brandy

Take a pint of water and two quarts of brandy, and put them into a pitcher large enough to hold them and four pints of raspberries. Put in half a pound of loaf sugar, and let it remain for a week close covered. Then take a piece of flannel, with a piece of Holland over it, and let it run through by degrees. It may be racked into other bottles a week after, ana then it will be perfectly fine.

Black Cherry Brandy

Stone eight pounds of black cherries, and put on them a gallon of the best brandy ; bruise the stones in a mortar, and put them into the brandy ; cover them up close, and let them stand a month or six weeks. Then pour it clear from the sediments, and bottle it. Morello cherries, managed in this manner, make a fine rich cordial.

Lemon Brandy

Put five quarts of water to one gallon of brandy, take two dozen of lemons, two pounds of the best sugar, and three pints of milk; pare the lemons very thin, and lay the peel to steep in the brandy twelve hours. Squeeze the lemons upon the sugar, then put the water to it, and mix all the ingredients together. Boil the milk, and pour it in boiling hot. Let it stand twenty-four hours, and strain it.

Orange Brandy

Put the chips of eighteen Seville oranges in three quarta of brandy, and let them steep a fortnight in a stone bottle close stopped : boil two quarts of spring water with a pound and a half of the finest sugar, near an hour very gently. Clarify the water and sugar with the white of an egg, then strain it through a jelly-bag, and boil it near half way. When it is cold, strain the brandy into the syrup.

White Currant Shrub

Having stripped the fruit, prepare in ajar as for jelly: put one gallon of rum, and two pounds of lump sugar to two quarts of the strained juice, and strain through a jelly-bag till clear bottle for use.

Norfolk Punch

Having pared six lemons and three Seville oranges very thin; squeeze the juice into an earthen pan, and add to it a quart of white wine, a pound and a quarter of sugar, two quarts of brandy, and one quart of milk : mix well together, and cover close for twenty-four hours ; then strain through a jelly-bag till clear, and bottle.