Pick out some handsome little bunches, wipe them very carefully with
soft old linen moistened with spirits and water, place them in a wide
jar, and allow one ounce of white sugar-candy beaten small to each
pound of the grapes, which, as the fruit is placed, must be scattered
equally amongst it. Fill the jar up with French brandy, the best, and
seeing in two days afterwards that the fruit is properly covered, make
up safely with bladder and leather, and store away in a cool airy room.