Liqueur (Vanderhum) (Another Old Recipe)

Instructions

1. Dissolve three pounds of sugar — the candied sort — in six bottles of good brandy (best Cango will do).
2. Then mix with it one hundred cloves, a quarter of a pound of cinnamon, twelve tablespoonfuls of finely-cut naartje-peel, one nutmeg, and a few cardamom seeds.
3. Let it all stand for a month and a half, shaking occasionally, then bottle.
4. Clarify through filtering papers.
5. The brandy should not be weaker than twenty-two degrees, or the liqueur will not be clear.