the water off and put it into a
cask with the sugar. Let it work some time, and when it has ceased
working, put in the isinglass. Stop the cask down; in about six months
put in the brandy and bottle the wine off.

_Seasonable_.--The best time to make this is in January or February,
when lemons are best and cheapest.

MALT WINE.

1824. INGREDIENTS.--5 gallons of water, 28 lbs. of sugar, 6 quarts of
sweet-wort, 6 quarts of tun, 3 lbs. of raisins, 1/2 lb. of candy, 1 pint
of brandy.

_Mode_.--Boil the sugar and water together for 10 minutes; skim it well,
and put the liquor into a convenient-sized pan or tub. Allow it to cool;
then mix it with the sweet-wort and tun. Let it stand for 3 days, then
put it into a barrel; here it will work or ferment for another three
days or more; then bung up the cask, and keep it undisturbed for 2 or 3
months. After this, add the raisins (whole), the candy, and brandy, and,
in 6 months' time, bottle the wine off. Those who do not brew, may
procure the sweet-wort and tun from any brewer. Sweet-wort is the liquor
that leaves the mash of malt before it is boiled with the hops; tun is
the new beer after the whole of the brewing operation has been
completed.

_Time_.--To be boiled 10 minutes; to stand 3 days after mixing; to
ferment 3 days; to remain in the cask 2 mouths before the raisins are
added; bottle 6 months after.

_Seasonable_.--Make this in March or October.

HOME-MADE NOYEAU.

1825. INGREDIENTS.--2 oz. of bitter almonds, 1 oz. of sweet ditto, 1 lb.
of loaf sugar, the rinds of 3 lemons, 1 quart of Irish whiskey or gin, 1
tablespoonful of clarified honey, 4 pint of new milk.

_Mode_.--Blanch and pound the almonds, and mix with them the sugar,
which should also be pounded. Boil the milk; let it stand till quite
cold; then mix all the ingredients together, and let them remain for 10
days, shaking them every day. Filter the mixture through blotting-paper,
bottle off for use in small bottles, and seal the corks down. This will
be found useful for flavouring many sweet dishes.

_Average cost_, 2s. 9d.

_Sufficient_ to make about 24 pints of Noyeau.

_Seasonable_.--May be made at any time.

ORANGE BRANDY.

(_Excellent_.)

1826. INGREDIENTS.--To every 1 gallon of brandy allow 3/4 pint of
Seville orange-juice, 1-1/4 lb. of loaf sugar.

_Mode_.--To bring out the full flavour of the orange-peel, rub a few
lumps of the sugar on 2 or 3 unpared oranges, and put these lum