Put four sprigs of mint into a quart of brandy, cork well, or cover
air-tight if in a pot, and leave thus forty-eight hours; then strain
through a cloth. Put half a pound of loaf sugar in a stewpan with a pint
of water, set it on the fire, and, at the first boiling, pour it into
the quart of brandy; cover with a cloth, let it cool, and again strain
the whole through a fine cloth. Bottle and cork carefully, and use when
wanted.
A small liquor-glass of it is very good for stomach-ache; it is also
useful after having eaten any thing difficult of digestion.