Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

on to boil in a brass or bell-metal kettle; skim it well, and to each gallon of juice put three pounds of sugar and a quart of spirits; bruise some cloves and put in. This is valuable as a medicine for children in summer. Rose Water. Gather the damask rose leaves; have a tin pan that will fit under your warming-pan; wring a thin towel out of water, spread it over the pan, and put rose leaves on this about two inches thick; put another wet towel on top of the leaves, and three or four thicknesses of paper on it; put hot embers in the warming-pan, and set it on top of the paper, propped up so as not to fall; when you renew the coals, sprinkle the towel that is at the top of the rose leaves; when all the strength is out of the leaves, they will be in a cake; dry this, and put it in your drawers to scent the clothes; put another set of leaves in, sprinkle the towels, and so till you have used up all your rose leaves. Rose water is a very nice seasoning for cake or pudding; it should be kept corked tightly. Cologne. Put into a bottle half an ounce of oil of lavender, one drachm of oil of rosemary, two of essence of lemon, two of essence of bergamot, forty drops of oil of cinnamon, and a little musk, if you like it; pour on it three pints of best alcohol. Blackberry Wine. Gather the fruit when fully ripe, but before the sun has had time to dry the juice; put it in a tub and pour in clear cold water enough to cover it; mash it to a pulp with a wooden masher; strain it through a linen bag or towel; a deal of juice will remain in the pulp, which in order to get you must add some sugar to it, and boil it in your preserving kettle, when you may strain again, and will have little left but seeds; to every gallon of the liquor,