Chapter XII: Part V: Fruits in Brandy

_Cherries in Brandy._

PUT your cherries into jars, and to a quart of French brandy, allow half a pint of clarified sugar: mix your sugar and brandy, cover the cherries with it, let them stand a month, then fill the jars again, and cover them up for use.

N.B. The morello cherries are the most proper, and you may infuse rasberries, or mulberries, in the same manner.

_Apricots in Brandy._

TAKE a pan and half, fill it with pump water, put in a little clarified sugar; then put in your apricots, and scald them till tender; put them into cold water with a piece of allum in it; let them lay in that state for two hours till quite cold; put them in jars, and cover them with white French brandy: to two quarts of brandy, allow three pints of clarified sugar.

_Peaches in Brandy._

WIPE the down off your peaches, prick them with a small knife in three places, scald them in some water, with the juice of three or four lemons in it; then take them out, put them in jars, and cover them with white brandy: to two quarts of brandy, put three pints of clarified sugar.

_Mogul Plums in Brandy._

TAKE your mogul plums when they are half preserved, drain them dry, put them in jars and cover them with brandy. To a quart of brandy, allow half a pint of clarified sugar.

_Green Gages in Brandy._

These are prepared in the same manner as any green plum.

_Pears in Brandy._

SCALD your pears tender, with some lemon juice in the water: put them into cold water and pare the rind off; lay them in allum and water all night, to keep them white; then drain and put them into jars: to a quart of brandy, allow a pint of clarified sugar.

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