Brandy, Orange.—Slice three Seville oranges into a jar, pour a bottle of brandy on them and let them stand for six weeks, closely covered; then strain, bottle, and cork down closely. (Some thrifty house-wives put the oranges in whole and let them stand two months; then, when the liqueur is strained off, the oranges are candied and used for dessert. But this liqueur is not so good.) Or: Pare the rind very thinly from eight Seville oranges and eight lemons, put them into a jar with a gallon of good brandy; make a syrup with eight pounds of loaf sugar and three or four pints of water, and pour this boiling on to the peel, &c. Let it all stand forty-eight hours, stirring it constantly, then strain and bottle off into pint bottles. (This is an old family recipe.)