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Orange Brandy

Take the thin rinds of six Seville oranges. Put them into a stone jar, and pour over them half a pint of the strained juice of the oranges and two quarts of French brandy. Let them remain for three days, then add a pound and a quarter of leaf sugar--broken, not powdered--and stir the liquid until the sugar is dissolved; let it stand until the next day, strain through filtering paper until quite clear, pour it into bottles, and cork securely; the longer orange brandy is kept the better it is. This liqueur should be made in March. Probable cost, 1s., exclusive of the brandy. Sufficient for five pints of orange brandy.