Gather ripe cling-stone peaches, wipe off the down, cut them to the stone in several places, and put them in a cask; when filled with peaches, pour on as much peach brandy as the cask will hold; let it stand six or eight weeks, then draw it off, put in water until reduced to the strength of wine; to each gallon of this, add one pound of good brown sugar—­dissolve it, and pour the cordial into a cask just large enough to hold it—­when perfectly clear, it is fit for use.

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Raspberry cordial.

To each quart of ripe red raspberries, put one quart of best French brandy; let it remain about a week, then strain it through a sieve or bag, pressing out all the liquid; when you have got as much as you want, reduce the strength to your taste with water, and put a pound of powdered loaf sugar to each gallon—­let it stand till refined.  Strawberry cordial is made the same way.  It destroys the flavour of these fruits to put them on the fire.

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Raspberry vinegar.

Put a quart of ripe red raspberries in a bowl; pour on them a quart of strong well flavoured vinegar—­let them stand twenty-four hours, strain them through a bag, put this liquid on another quart, of fresh raspberries, which strain in the same manner—­and then on a third quart:  when this last is prepared, make it very sweet with pounded loaf sugar; refine and bottle it.  It is a delicious beverage mixed with iced water.

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Mint cordial.

Pick the mint early in the morning while the dew is on it, and be careful not to bruise it; pour some water over it, and drain it—­put two handsful into a pitcher, with a quart of French brandy, cover it, and let it stand till next day; take the mint carefully out, and put in as much more, which must be taken out next day—­do this the third time:  then put three quarts of water to the brandy, and one pound of loaf sugar powdered; mix it well together—­and when perfectly clear, bottle it.

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Hydromel, or mead.

Mix your mead in the proportion of thirty-six ounces of honey to four quarts of warm water; when the honey is completely held in solution, pour it into a cask.  When fermented, and become perfectly clear, bottle and cork it well.  If properly prepared, it is a pleasant and wholesome drink; and in summer particularly grateful, on account of the large quantity of carbonic acid gas which it contains.  Its goodness, however, depends greatly on the time of bottling, and other circumstances, which can only be acquired by practice.

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TO MAKE A SUBSTITUTE FOR ARRACK.

Dissolve two scruples flowers of Benzoin, in one quart of good rum.

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