carrot, fennel, and angelica seeds, in 2 quarts of brandy, a fortnight in summer, and three weeks in winter: in the sun in summer, and in a chimney corner in winter. Shake it every day; strain through a jelly bag, and to every pint put 6 oz. of sugar, dissolved in water. Strain again, that it may be quite fine.—Or: for Pudding Sauces: blanch an equal quantity of peach, apricot, and nectarine kernels, slit and put them into a wide-mouthed bottle, with 1 oz. white sugar candy; fill it with brandy.
Put ¼ lb. sweet and ¼ lb. bitter almonds with 2 lbs. sugar and the rinds of 3 lemons into a quart of brandy (white is best), with ½ pint new milk: shake and mix well together, every day for a fortnight; then strain and bottle it.
1 oz. anise seeds, ½ oz. fennel, 1 oz. green liquorice, 1 drachm coriander seeds, of cloves and mace, each 1 drachm, 1 lb. raisins of the sun, and ½ lb. figs. Slice the liquorice, bruise the other ingredients, and infuse all in a gallon of brandy eight days. Shake it 2 or 3 times a day; strain it, add 1 oz. of saffron in a bag: in two days bottle it.
Take 2 quarts of water, 1 quart of milk, ½ pint of lemon juice, 1 quart of brandy, and sugar to your taste: put the milk and water together a little warm, then the sugar, then the lemon juice, stir well, then add the brandy; stir again, run it through a flannel bag, till very fine; then bottle it. It will keep a fortnight or more.—Or: steep the rinds of 6 lemons in a bottle of rum three days; add 1 quart of lemon juice, 3 quarts of cold soft water, 3 quarts of rum, 3 lbs. lump sugar, and 2 nutmegs grated; mix well, add 2 quarts boiling milk, let it stand five hours; strain through a jelly bag, and bottle it.
Put a piece of lemon peel into 3 pints of barley water, let
