the flower apothecaire

How to make apricot wine:

Take sixteen pounds of the pulp of the apricot when nearly ripe, add two quarts of spring water, let mixture stand for 24 hours and then squeeze out the juice; add to every quart of it half a pound of loaf sugar, put it into a cask and let it ferment, and when perfectly clear, bottle it. Peach wine may be made in a similar manner.

Apricot Wine:

Wipe clean and cut 24 pounds of apricot; boil them in four gallons of fresh spring water till the water has imbibed the flavor of the fruit, then strain the liquor through a hair seive, and to each quart of it put six ounces of loaf sugar; then boil it and add twelve pounds of common sugar and two pounds of sliced beet-root. When fermented, put into the cask a half-gallon or more of good brandy, or flavorless whisky.