ose-water; mix them well with the milk, sweeten it to your taste, and
let it boil a few minutes only, lest the almonds should be oily; strain
it through a very fine sieve till quite smooth, and free from the
almonds, serve it up either cold or lukewarm, in glasses with handles.

* * * * *

CHERRY SHRUB.

Gather ripe morello cherries, pick them from the stalk, and put them in
an earthen pot, which must be set into an iron pot of water; make the
water boil, but take care that none of it gets into the cherries; when
the juice is extracted, pour it into a bag made of tolerably thick
cloth, which will permit the juice to pass, but not the pulp of your
cherries; sweeten it to your taste, and when it becomes perfectly clear,
bottle it--put a gill of brandy into each bottle, before you pour in the
juice--cover the corks with rosin. It will keep all summer, in a dry
cool place, and is delicious mixed with water.

* * * * *

CURRANT WINE.

Gather full ripe currants on a dry day, pick them from the stalks, and
weigh them; then crush them with your hands, leaving none whole; for
every two pounds of currants put one quart of water; stir all well
together, and let it stand three hours, and strain the liquor through a
sieve; then, for every three pounds of currants, put one pound of
powdered loaf sugar; stir it till the sugar is dissolved, boil it, and
keep skimming it, as long as any scum will rise; let it stand sixteen
hours to cool, before you put it in the cask--stop it very close. If the
quantity be twenty gallons, let it stand three weeks before you bottle
it; if it be thirty gallons, it must remain a month; it should be
perfectly clear when drawn off--put a lump of sugar in each bottle, cork
it well, and keep it in a cool place, or it will turn sour. This is a
pleasant and cheap wine--and if properly made, will keep good for many
years. It makes an agreeable beverage for the sick, when mixed with
water.

* * * * *

TO MAKE CHERRY BRANDY.

Get equal quantities of morello and common black cherries; fill your
cask, and pour on (to a ten gallon cask) one gallon of boiling water; in
two or three hours, fill it up with brandy--let it stand a week, then
draw off all, and put another gallon of boiling water, and fill it again
with brandy--at the end of the week, draw the whole off, empty the cask
of the cherries, and pour in your bra