Apple Toddy
Half a gallon of apple brandy half a pint of French brandy, half a pint of peach brandy, half a pint of Madeira wine six apples, baked without peeling, one pound of sugar with enough hot water to dissolve it; spice if you like. This toddy bottled after straining, will keep for years and improve with age.--Mrs. C. C. McP.
Apple Toddy.
One gallon of apple brandy or whiskey, one and a half gallon of hot water, well sweetened one dozen large apples, well. roasted, two grated nutmegs, one gill of allspice, one gill of cloves, a pinch of mace. Season with half a pint of good rum. Let it stand three or four days before using--Col. S.