ORGEAT.
Blanch two pounds of almonds; pound them in a marble mortar, adding a little rose water to keep them from oiling. Then boil one quart of milk with a small piece of cinnamon, and when cold, put in the almonds: let it boil for ten minutes, then strain, and when cold, bottle it.
TO KEEP LEMON JUICE.
To one pint of lemon juice, add a pound of sugar. Strain the juice before you put in the sugar, then let it stand till the sugar is dissolved; stir it often. Then bottle it; add a gill of French brandy to each bottle; cork it up tight: cover with rosin. To be kept in a cool place.
COLOGNE.
To a quart of alcohol, add two drachms of essence of bergamot, and the same of essence of lemon; one drachm of oil of rosemary and lavender; put all into a bottle, shake well together, and cork up tight.
CURRANT SHRUB.
To one quart of currant juice, take two pounds of loaf sugar; put the sugar in the juice, and let it stand all night; then put in half a pint of spirits, and the juice of three lemons. Bottle, and set it away for use.
RASPBERRY VINEGAR.
To a pint of English raspberries, take a pint of white wine vinegar; pour the vinegar on the raspberries, and let it stand all night, then strain it through a bag; add another pint of raspberries, and let it stand a day; then strain it; to each pint of the liquor, add a pound of sugar; put it into a jar, and set the jar in a pan of boiling water for half an hour. When it is cold, bottle it.