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Orange Brandy

Place the thin-peeled rind of eight oranges with threefourths pint of juice in stone receptacle and pour over this a half-gallon of best French brandy. Add after four days a pound and a quarter of sugar and stir up well. Let stand again, for twenty-four hours, when strain and cork. May be used in five weeks.

DOMESTIC CURAÇOA No. I Prepare ten oranges as above but do not add juice. The dried rind will answer if the fresh is not convenient. Cover for four days with a gallon of brandy, then strain, add three pounds of sugar, and proceed as above.

DOMESTIC CURAÇOA No. 2 Take the rind of twelve oranges and pour over them a gallon of pure whisky. Proceed as above, adding a quarter to a half-pound more sugar.

PRESERVED ORANGE FLOWERS No. I Place alternate layers of orange flowers and salt in jars and screw on the covers well. There should be at least one-third the weight of the flowers in salt.

THE WILD "SOUR," OR SEVILLE ORANGE 209 PRESERVED ORANGE FLOWERS No. 2 Pack the full-blown flowers in a jar, close, but not to crush them, and when full within a half-inch of the top pour over them glycerine which has no odour (but not necessarily chemically pure). This is according to Mr. C. R. Tichborne's successful experiments. (U. S. Dispensatory).