_Ingredients._—To every ½ gallon of brandy allow ¾ pint of Seville
orange-juice, 1¼ lb. of loaf sugar. _Mode._—To bring out the full
flavour of the orange-peel, rub a few lumps of the sugar on 2 or 3
unpared oranges, and put these lumps to the rest. Mix the brandy with
the orange-juice, strained, the rinds of 6 of the oranges pared very
thin, and the sugar. Let all stand in a closely-covered jar for about 3
days, stirring it 3 or 4 times a day. When clear, it should be bottled
and closely corked for a year; it will then be ready for use, but will
keep any length of time. This is a most excellent stomachic when taken
pure in small quantities; or, as the strength of the brandy is very
little deteriorated by the other ingredients, it may be diluted with
water. _Time._—To be stirred every day for 3 days. _Average cost_,
7_s._ _Sufficient_ to make 2 quarts. _Seasonable._—Make this in March.