and put them whole into your
brandy; to every gallon of brandy take three quarts of rasps, let them
stand close covered for a month, then clear it from rasps, and put to
it a pound of loaf sugar; when your sugar is dissolved and a little
settled, boil it and keep it for use.

329. _To make Black_ CHERRY BRANDY.

Take a gallon of the best brandy, and eight pounds of black cherries,
stone and put 'em into your brandy in an earthen pot; bruise the stones
in a mortar, then put them into your brandy, and cover them up close,
let them steep for a month or six weeks, so drain it and keep it for
use.

You may distil the ingredients if you please.

330. _To make_ RATIFIE BRANDY.

Take a quart of the best brandy, and about a jill of apricock kernels,
blanch and bruise them in a mortar, with a spoonful or two of brandy,
so put them into a large bottle with your brandy; put to it four ounces
of loaf sugar, let it stand till you think it has got the taste of the
kernels, then pour it out and put in a little more brandy if you
please.

331. _To make_ COWSLIP SYRRUP.

Take a quartern of fresh pick'd cowslips, put to 'em a quart of boiling
water, let 'em stand all night, and the next morning drain it from the
cowslips; to every pint of water put a pound of fine powder sugar, and
boil it over a slow fire; skim it all the time in the boiling whilst
the skim has done rising; then take it off, and when it is cold put it
into a bottle, and keep it for use.

332. _To make_ LEMON BRANDY.

Take a gallon of brandy, chip twenty-five lemons, (let them steep
twenty-four hours) the juice of sixteen lemons, a quarter of a pound of
almonds blanched and beat, drop it thro' a jelly bag twice, and when
it is fine bottle it; sweeten it to your taste with double refined
sugar before you put it into your jelly bag. You must make it with the
best brandy you can get.

333. _To make_ CORDIAL WATER _of_ COWSLIPS.

Take two quarts of cowslip peeps, a slip of balm, two sprigs of
rosemary, a stick of cinnamon, half an orange peel, half a lemon peel,
a pint of brandy, and a pint of ale; lay all these to steep twelve
hours, then distil them on a cold still.

334. _To make_ MILK PUNCH.

Take two quarts of old milk, a quart of good brandy, the juice of six
lemons or oranges, whether you please, and about six ounces of loaf
sugar, mix them altogether and drop them thro' a jelly bag; take off
the peel of two of the lemons or oranges, and p