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Raspberry Brandy

Blanch about twenty bitter almonds, and cut them into small pieces. Pick carefully over two pounds of ripe raspberries to remove all the stems and leaves, and place them in a quart bottle with the almonds and one pound of crushed sugar. Fill the bottle up with brandy and cork it tightly, and keep it in a warm place for a month. Shake the bottle occasionally, If possible the bottle should be exposed to the sun. At the end of that time it may be removed to a dry store-cupboard. The brandy ought to be kept ten or twelve months before it is used.