Occupations > British wine-maker, and domestic brewer

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TO IMITATE BRANDY.
this spirit is to be added to that which was first
drawn from the fruit. One-fourth water to that of
the last spirit is to be put on the refuse, and to re¬
main twenty-four hours, when it is to be strained.
To this last liquid add half a pound of sugar for
every gallon of the compound, and this liquid,
with the dissolved sugar, is to be added to the for¬
mer quantities, and well miked.
It must be loosely bunged for the first two or
three days, but after that firmly bunged. It will
be fit for using in a month.
TO GIVE BRITISH SPIRITS THE FLAVOUR OF FRENCH
BRANDY.
Various methods have been suggested for pro¬
ducing this: we have tried most of them, and they
are all quite useless, except the following, which
certainly ameliorated the flavour of our proof spirit
considerably. In a pint of proof spirit put about
eight French plums; let them steep for ten days,
and strain the liquor.
GREEN GAGES IN BRANDY.
Take green gages before they are quite ripe; cut
off half the stem, prick them, and put them in a