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pounds of loaf-sugar. Then add two quarts of French brandy; put it into a jug, and let it rest five weeks. Afterwards strain it, and bottle it for use.

Take a pound of the leaves of full-blown red roses. Put them into a quart of lukewarm water, and let them infuse for two days, in a covered vessel. Then squeeze them through a linen bag, to press out all the liquid, and take as much white brandy as you have of the decoction of roses. To a pint of the infusion add half a pound of loaf-sugar, and a very small quantity of coriander and cinnamon. Put it into a jug, and let it set for two weeks. Then filter it through blotting paper, and put it into bottles.

Pare your quinces, and scrape them to the core. Put all the scrapings into a tureen, and see that there are no seeds among them. Let the scrapings remain covered in the tureen for two days. Then put them into a linen bag, and squeeze out all the juice. Measure it, and mix it with an equal quantity of white brandy. To each pint of the mixture add half a pound of loaf-sugar, and a little cinnamon and cloves. Put it into a jug, and let it infuse for two months. Then filter it through blotting paper, and bottle it. This cordial improves by age, and is excellent.

Pare off very thin the yellow rind of some fine lemons. Cut the lemons in half, and squeeze out