ut it into your bag,
when it is run off bottle it; 'twill keep as long as you please.

335. _To make_ MILK PUNCH _another Way_.

Take three jills of water, a jill of old milk, and a jill of brandy,
sweeten it to your taste; you must not put any acid into this for it
will make it curdle.

This is a cooling punch to drink in a morning.

336. _To make_ PUNCH _another Way_.

Take five pints of boiling water and one quart of brandy, add to it the
juice of four lemons or oranges, and about six ounces of loaf sugar;
when you have mixed it together strain it thro' a hair sieve or cloth,
and put into your bowl the peel of a lemon or orange.

337. _To make_ ACID _for_ PUNCH.

Take gooseberries at their full growth, pick and beat them in a marble
mortar, and squeeze them in a harden bag thro' a press, when you have
done run it thro' a flannel bag, and then bottle it in small bottles;
put a little oil on every bottle, so keep it for use.

338. _To bottle_ GOOSEBERRIES.

Gather your gooseberries when they are young, pick and bottle them, put
in the cork loose, set them in a pan of water, with a little hay in the
bottom, put them into the pan when the water is cold, let it stand on a
slow fire, and mind when they are coddled; don't let the pan boil, if
you do it will break the bottles: when they are cold fasten the cork,
and put on a little rosin, so keep them for use.

339. _To bottle_ DAMSINS.

Take your damsins before they are full ripe, and gather them when the
dew is off, pick of the stalks, and put them into dry bottles; don't
fill your bottles over full, and cork them as close as you would do for
ale, keep them in a cellar, and cover them over with sand.

340. _To preserve Orange Chips to put in glasses_.

Take a seville orange with a clear skin, pare it very thin from the
white, then take a pair of scissars and clip it very thin, and boil it
in water, shifting it two or three times in the boiling to take out the
bitter; then take half a pound of double refined sugar, boil it and
skim it, then put in your orange, so let it boil over a slow fire
whilst your syrrup be thick, and your orange look clear, then put it
into glasses, and cover it with papers dipt in brandy; if you have a
quantity of peel you must have the larger quantity of sugar.

341. _To preserve_ ORANGES _or_ LEMONS.

Take seville oranges, the largest and roughest you can get, clear of
spots, chip them very fine, and put them into w