ndy with water, to reduce the
strength; first dissolving one pound of brown sugar in each gallon of
your mixture. If the brandy be very strong, it will bear water enough to
make the cask full.

* * * * *

ROSE BRANDY.

Gather leaves from fragrant roses without bruising, fill a pitcher with
them, and cover them with French brandy; next day, pour off the brandy,
take out the leaves, and fill the pitcher with fresh ones, and return
the brandy; do this till it is strongly impregnated, then bottle it;
keep the pitcher closely covered during the process. It is better than
distilled rose water for cakes, &c.

* * * * *

PEACH CORDIAL.

Gather ripe cling-stone peaches, wipe off the down, cut them to the
stone in several places, and put them in a cask; when filled with
peaches, pour on as much peach brandy as the cask will hold; let it
stand six or eight weeks, then draw it off, put in water until reduced
to the strength of wine; to each gallon of this, add one pound of good
brown sugar--dissolve it, and pour the cordial into a cask just large
enough to hold it--when perfectly clear, it is fit for use.

* * * * *

RASPBERRY CORDIAL.

To each quart of ripe red raspberries, put one quart of best French
brandy; let it remain about a week, then strain it through a sieve or
bag, pressing out all the liquid; when you have got as much as you want,
reduce the strength to your taste with water, and put a pound of
powdered loaf sugar to each gallon--let it stand till refined.
Strawberry cordial is made the same way. It destroys the flavour of
these fruits to put them on the fire.

* * * * *

RASPBERRY VINEGAR.

Put a quart of ripe red raspberries in a bowl; pour on them a quart of
strong well flavoured vinegar--let them stand twenty-four hours, strain
them through a bag, put this liquid on another quart, of fresh
raspberries, which strain in the same manner--and then on a third quart:
when this last is prepared, make it very sweet with pounded loaf sugar;
refine and bottle it. It is a delicious beverage mixed with iced water.

* * * * *

MINT CORDIAL.

Pick the mint early in the morning while the dew is on it, and be
careful not to bruise it; pour some water over it, and drain it--put two
handsful into a pitcher, with a quart of French brandy, cover it, and
let it s