Poppy Brandy
Take six quarts of the best and freshest poppies, cut off the black ends, put them in a glass jar that will hold two gallons, and press them in it, then pour over a gallon of brandy. Tightly cover the glass jar and set it in the sun for a week or more, then squeeze out the poppies with your hand, and sweeten the liquor to taste, adding an ounce and a half of alkermes. Mix it well and bottle it up.