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Noyau

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







To one gallon of the best white French brandy, or spirit diluted to the

strength of brandy, put two pounds and a half of bitter almonds

blanched, two pounds of white sugar-candy, half an ounce of mace, and

two large nutmegs. To give it a red colour, add four pounds of black

cherries. It must be well shaken every day for a fortnight; then let it

stand for six weeks, and bottle it off: it improves much by longer

keeping.











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