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Gooseberry Liqueur

Braise five quarts of ripe gooseberries, blanch and cut up a quarter of a pound of bitter and a quarter of a pound of sweet almonds, bruise half a tea-spoonful of cinnamon and the same of mace, and add to the gooseberries. Dissolve six pounds of lump sugar in two gallons of gin, whisky, or brandy; stir all together, and leave for two or three months; then strain and bottle. It may be drunk in a month's time, but improves by keeping.