Haifa pound of shelled almonds; half a gallon of water; twenty-two drops of lemon essence; two pounds of sugar; ice. Put the almonds into hot water and rub off their skins. Pound them in a mortar to a fine paste, adding a little water occasionally to keep them from oiling.

Take half a gallon of clear and good spring water; acid to it enough lemon essence to flavour it well; add it to the paste with two pounds of powdered loaf sugar. Beat it well together; then strain it through a jelly-bag two or three times, stirring it with a wooden spoon. Pour it into a claret jug, lay a bay leaf on the top, add ice when required to drink.

Orgeat

Boil a quart of new milk with a stick of cinnamon; sweeten to your taste, and let it grow cold; then pour it by degrees to three ounces of almonds, and twenty bitter almonds that have been blanched and beaten to a paste, with a little water to prevent oiling; boil all together, and stir till cold, then add half a glass of brandy.

Orgeat

Blanch and pound three-quarters of a pound of sweet almonds, and thirty bitter, with a spoonful of water; stir in by degrees two pints of water, and three of milk, and strain the whole through a cloth. Dissolve half a pound of fine sugar in a pint of water; boil and skim it well; mix it with the other, as likewise two spoonfuls of orange-flower water, and a teacupful of the best brandy.