110. TO PRESERVE FRUITS IN BRANDY, OR OTHER SPIRITS.

Gather plums, apricots, cherries, peaches, and other juicy fruits,

before they are perfectly ripe, and soak them for some hours in

hard, or alum water, to make them firm; as the moisture of the fruit

weakens the spirit, it ought to be strong, therefore, add five ounces

of sugar to each quart of spirit.