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Brandy, Lemon

Take the thin or yellow rinds only of two small lemons, and cover them with half a pint of the best French brandy; let them stand in a closed-up bottle for a fortnight, then strain off the spirit and keep it corked closely for use. A syrup of two ounces of loaf sugar, and a quarter of a pint of water may be added if a sweet brandy lemon is desired. Probable cost, 2s. 3d.