The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

it into a cask that is quite clean, and that will hold it with ease. When this is done, add a quart of Rhenish wine to every gallon of liquor, and let the bung be lightly put in for twelve or fourteen days. Then stop it down fast, and put it in a cool dry place for four or five months, till it is quite settled and fine: then bottle it off. ENGLISH BAMBOO. About the middle of May, cut some large young shoots of elder; strip off the outward peel, and soak them all night in some strong salt and water. Dry them separately in a cloth, and have in readiness the following pickle. To a quart of vinegar put an ounce of white pepper, an ounce of sliced ginger, a little mace and pimento, all boiled together. Put the elder shoots into a stone jar, pour on the liquor boiling hot, stop it up close, and set it by the fire two hours, turning the jar often to keep it hot. If not green when cold, strain off the liquor, pour it on boiling again, and keep it hot as before.--Or if it be intended to make Indian pickle, the addition of these shoots will be found to be a great improvement. In this case it will only be necessary to pour boiling vinegar and mustard seed on them, and to keep them till the jar of pickles shall be ready to receive them. The cluster of elder flowers before it opens, makes a delicious pickle to eat with boiled mutton. It is prepared by only pouring vinegar over the flowers. ENGLISH BRANDY. English or British brandy may be made in smaller quantities, according to the following proportions. To sixty gallons of clear rectified spirits, put one pound of sweet spirit of nitre, one pound of cassia buds ground, one pound of bitter almond meal, (the cassia and almond meal to be mixed together before they are put to the spirits) two ounces of sliced orris root, and about thirty or forty prune stones pounded. Shake the whole