Directions for Cookery, in its Various Branches

leave it uncovered for three or four days, in case of its fermenting and flowing over at the top. Fill up what is thus wasted with more brandy, and then close the jar tightly. Let it stand, five or six months; then filter it, and bottle it for use. Cherry, apricot, and plum cordial may be made in the above manner; adding always the kernels. ANNISEED CORDIAL. Melt a pound of loaf-sugar in two quarts of water. Mix it with two quarts of white brandy, and add a table-spoonful of oil of anniseed. Let it stand a week; then filter it through, white blotting paper, and bottle it for use. Clove or Cinnamon Cordial may be made in the same manner, by mixing sugar, water and brandy, and adding oil of cinnamon or oil of cloves. You may colour any of these cordials red by stirring in a little powdered cochineal that has been dissolved in a small quantity of brandy. ROSE BRANDY. Nearly fill a china or glass jar with freshly-gathered rose leaves, and pour in sufficient French white brandy to fill it quite up; and then cover it closely. Next day put the whole into a strainer, and having squeezed and pressed the rose leaves and drained off the liquid, throw away the leaves, put fresh ones into the jar, and return the brandy to it. Repeat this every day while roses are in season, (taking care to keep the jar well covered,) and you will find the liquid much better than rose water for flavouring cakes and puddings. LEMON BRANDY. When you use lemons for punch or lemonade, do not throw away the peels, but cut them in small pieces, and put them into a glass jar or bottle of brandy. You will find this brandy useful for many purposes. In the same way keep for use the kernels of peach and plum stones, pounding them slightly before you put them into the brandy. NOYAU. Blanch and break up a pound of shelled bitter almonds or peach kernels. Mix with them the grated rinds of three large