Hull a sufficient quantity of ripe strawberries, and squeeze them
through a linen bag. To each quart of the juice allow a pint of
white brandy, and half a pound of powdered loaf-sugar. Put the
liquid into a glass jar or a demijohn, and let it stand a
fortnight. Then filter it through a sieve, to the bottom of which
a piece of fine muslin or blotting paper has been fastened; and
afterwards bottle it,