Take a quart of the best brandy, and about a jill of apricock kernels, blanch and bruise them in a mortar, with a spoonful or two of brandy, so put them into a large bottle with your brandy; put to it four ounces of loaf sugar, let it stand till you think it has got the taste of the kernels, then pour it out and put in a little more brandy if you please.
331. To make COWSLIP SYRRUP.
Take a quartern of fresh pick'd cowslips, put to 'em a quart of boiling water, let 'em stand all night, and the next morning drain it from the cowslips; to every pint of water put a pound of fine powder sugar, and boil it over a slow fire; skim it all the time in the boiling whilst the skim has done rising; then take it off, and when it is cold put it into a bottle, and keep it for use.
332. To make LEMON BRANDY.
Take a gallon of brandy, chip twenty-five lemons, (let them steep twenty-four hours) the juice of sixteen lemons, a quarter of a pound of almonds blanched and beat, drop it thro' a jelly bag twice, and when it is fine bottle it; sweeten it to your taste with double refined sugar before you put it into your jelly bag. You must make it with the best brandy you can get.
333. To make CORDIAL WATER of COWSLIPS.
Take two quarts of cowslip peeps, a slip of balm, two sprigs of rosemary, a stick of cinnamon, half an orange peel, half a lemon peel, a pint of brandy, and a pint of ale; lay all these to steep twelve hours, then distil them on a cold still.
334. To make MILK PUNCH.
Take two quarts of old milk, a quart of good brandy, the juice of six lemons or oranges, whether you please, and about six ounces of loaf sugar, mix them altogether and drop them thro' a jelly bag; take off the peel of two of the lemons or oranges, and put it into your bag, when it is run off bottle it; 'twill keep as long as you please.
335. To make MILK PUNCH another Way.