326. To make BLACKBERRY WINE.

Take blackberries when they are full ripe, and squeeze them the same way as you did the mulberries.  If you add a few mulberries, it will make your wine have a much better taste.

327. To make SYRRUP OF MULBERRIES.

Take mulberries when they are full ripe, break them very well with your hand, and drop them through a flannel bag; to every pound of juice take a pound of loaf sugar; beat it small, put to it your juice, so boil and skim it very well; you must skim it all the time it is boiling; when the skim has done rising it is enough; when it is cold bottle it and keep it for use.

You may make rasberry syrrup the same way.

328. To make RASBERRY BRANDY.

Take a gallon of the best brandy you can get, and gather your rasberries when they are full ripe, and put them whole into your brandy; to every gallon of brandy take three quarts of rasps, let them stand close covered for a month, then clear it from rasps, and put to it a pound of loaf sugar; when your sugar is dissolved and a little settled, boil it and keep it for use.

329. To make Black CHERRY BRANDY.

Take a gallon of the best brandy, and eight pounds of black cherries, stone and put ’em into your brandy in an earthen pot; bruise the stones in a mortar, then put them into your brandy, and cover them up close, let them steep for a month or six weeks, so drain it and keep it for use.

You may distil the ingredients if you please.

330. To make RATIFIE BRANDY.

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.