WALNUT CATSUP.
Put them in salt and water for eight days. Take them out and mash them well; to fifteen walnuts allow one quart of vinegar; let it stand for eight or ten days, stirring it very often. Then strain it; season with mace, cloves and pepper; boil twenty minutes, and when cold, bottle. This receipt will answer for either English or the common black walnuts.
ELDER-BERRY WINE.
Gather and pick the berries. To every quart of the berries add a quart of water; after they have been mashed in a clean tub, let them lie three days, stirring it very often. Then strain it; sweeten to your taste; put the juice in a kettle, and boil it an hour and twenty minutes, with a little ginger and cloves; then put it in a cask, and when cold, if you have four gallons, stir in a tea-cup full of yeast: after it has fermented, add a little brandy.
WILD-CHERRY BRANDY.
To two gallons of brandy, add three quarts of wild cherries; mash a pint of them, and break the stone. In two weeks they will be fit for use.
BLACK-BERRY CORDIAL.
Take three pints of the juice of the black-berry, three pounds of the best loaf sugar, one pint of good brandy, one ounce of cinnamon and cloves, each: boil half an hour, and skim it well. This is very good for children.
ROSE BRANDY.
Fill a jar with rose leaves; pour over some good French brandy; let it stand twenty-four hours; take out the leaves, and add fresh ones. Do this till the brandy is sufficiently strong with the roses. The jar must be kept covered: when done, bottle it.