Cherry Brandy

Cherries; four tablespoonfuls of white powdered sugar, and some brandy.

Fill your bottles with cherries, the quantity of sugar not to exceed four tablespoonfuls to each bottle, throw in at intervals the cherries, and fill the bottle quite full of brandy; cork it tight, and put a bladder over it. On no account prick the cherries.

Orange Brandy

The peel of six lemons, the peel of eight Seville oranges, three and a half pounds of loaf sugar, one scruple of saffron; steep the above in one gallon of pale brandy for forty-eight hours, stirring it very frequently, after which let it settle and bottle.

The remains will be useful for making cakes.

Rose Brandy

Put freshly gathered rose-leaves into a bottle, cover them with brandy, and let them infuse. Bottle and keep. A dessertspoonful in a bottle of boda water to drink.