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Sangaree, Strong

Put into a stone jar a pint and a half of cherry brandy, a quarter of a pint of lime-juice, three pints of Madeira wine, three quarts of French brandy, two pounds of loaf sugar, three-quarters of a pound of preserved guavas sliced, two ounces each of candied citron and lemon sliced, two ounces of preserved ginger sliced, half an ounce each of cinnamon and cloves beaten fine, one ounce each of cinnamon and cloves beaten fine, one ounce each of nutmeg and Jamaica pepper, two ounces of pistachio nuts blanched and beaten, half an ounce of bitter almonds blanched and beaten, three-quarters of an ounce each of gum arabic and gum dragon dissolved. Beat the almonds and nuts to a paste with a spoonful of orange-flower water. Make a pleasant mixture of the Madeira, lime-juice, and loaf sugar; pour it to the other ingredients, cork and seal the jar, and set it in hot water to infuse the greater part of a day. In twelve hours shake it well, and keep it in a warm temperature six weeks, after which it may be stored. In twelve or fifteen months strain it off, filter it several times until it is beautifully bright, then put it in small bottles, which cork well and seal, and in six months more it will be excellent.