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Curacoa

Take a quarter of a pound of the thin rind of Seville oranges, and pour over it a pint of boiling water; when cool, add two quarts of brandy or rectified spirits of wine, and let it remain for ten or twelve days, stirring it every day. Make a clarified syrup of two pounds of finely-sifted sugar and one pint of water; add this to the brandy, etc. Line a funnel with a piece of muslin, and that with chemists' filtering paper; let the liquid pass through two or three times, till it is quite bright. This will require a little patience. Put it into small bottles, and cork it closely. Time, twelve days. Probable cost, 2s., exclusive of the brandy. Sufficient for a little more than three quarts of curacoa. Curacoa imparts an agreeable flavour to cream and to punch, and is an excellent liquor.