The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

add a wine glass of wine, to each pint of shrub. A couple of table spoonsful of this, mixed with a tumbler of water, is a very wholesome and refreshing drink in fevers. 267. _Noyeau._ To three pints of good French brandy, put four ounces of bitter almonds, or peach meats bruised, put in half an ounce of cinnamon, the same quantity of mace and amber, pounded fine, add a tea spoonful of cloves; let it stand for a fortnight, shaking it often, then add a quart of water, and a pound and a quarter of sugar, let it stand a week, shaking it each day, then strain it off for use. 268. _Spring Fruit Sherbet._ Boil in a quart of water six or eight stalks of the rhubarb plant, with the peel of a lemon pared very thin, and the juice of it. When it has boiled eight, or ten minutes, take it, sweeten it to the taste with any kind of syrup you like, or honey, flavor it with rosewater, strain it, let it stand five or six hours, it will then be fit to drink. It is a fine thing to assuage thirst. 269. _Grape Wine._ To every gallon of ripe grapes, put a gallon of soft water, bruise the grapes, and let them stand a week, without stirring, then draw off the liquor carefully; to each gallon, put three pounds of lump sugar, when fermented, put it in a cask, stop it up tight, in six months it will be fit to bottle. 270. _Smallage Cordial._ Take the young sprouts of smallage, wash and drain them till perfectly dry. Cut them into small pieces, and put them in a bottle, with stoned raisins, a layer of each alternately; when the bottle is two thirds full, fill it up with good French brandy. Cork it up, let it stand four or five days, then pour in as much more brandy, as you can get in. It will be fit for use in the course of a few days. _Miscellaneous Receipts, and observations useful to young housekeepers._ 1.