Orange Brandy

Ingredients

• To every 1 gallon of brandy
• 3/4 pint Seville orange-juice
• 1-1/4 lb loaf sugar

Instructions

1. 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.
2. Mix the brandy with the orange-juice, strained, the rinds of 6 of the oranges pared very thin, and the sugar.
3. Let all stand in a closely-covered jar for about 3 days, stirring it 3 or 4 times a day.
4. 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.
5. 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.