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(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)

Pare six lemons very thin, put the rinds and juice into two quarts of

brandy; let it remain well corked four days. Set on the fire three

quarts of spring water and two pounds of sugar, and clarify it with two

whites of eggs; let it boil a quarter of an hour; take the scum off, and

let it stand till cold. Put it to your brandy; add two quarts of white

wine, and strain it through a flannel bag; fill the cask, and it will

clarify itself. You may bottle it in a week. Orange-peel greatly

improves this liquor.

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