at the end of this time, they be a good green, put them in pots, and cover them with cold vinegar and a little turmeric; those that are not sufficiently green, must be continued under the same process till they are so. Be careful not to cut through the large veins, as the heat will instantly diffuse itself through the pod.

TO MAKE WALNUT CATSUP.

Gather the walnuts as for pickling, and keep them in salt and water the same time; then pound them in a marble mortar—to every dozen walnuts, put a quart of vinegar; stir them well every day for a week, then put them in a bag, and press all the liquor through; to each quart, put a tea-spoonful of pounded cloves, and one of mace, with six cloves of garlic—boil it fifteen or twenty minutes, and bottle it.

TO PICKLE GREEN NECTARINES OR APRI

COTS.

Gather them while the shell is soft—green them with salt and water as before directed; when a good green, soak them in plain vinegar for a fortnight, and put them in the yellow pickle pot.

TO PICKLE ASPARAGUS.

Pour boiling salt and water on, and cover them close—next day, take them out, dry them, and after standing in vinegar, put them with the yellow pickle.

OBSERVATIONS ON PICKLING.

The vessels for keeping pickles should be made of stone ware, straight from the bottom to the top, with stone covers to them; when the mouth is very wide,

the pickles may be taken out without breaking them. The motive for keeping all pickles in plain vinegar, previous to putting them in the prepared pot, is to draw off the water with which they are saturated, that they may not weaken the vinegar of the pot. Pickles keep much better when the vinegar is not boiled.

CORDIALS, &c.

GINGER WINE.

To three gallons of water, put three pounds of sugar, and four ounces of race ginger, washed in many waters to cleanse it; boil them together for one hour, and strain it through a sieve; when lukewarm, put it in a cask with three lemons cut in slices, and two gills of beer yeast; shake it well, and stop the cask very tight; let it stand a week to ferment; and if not clear enough to bottle, it must remain until it becomes so; it will be fit to drink in ten days after bottling.

ORGEAT,

A Necessary Refreshment at all Parties. Boil two quarts of milk with a stick of cinnamon, and let it stand to be quite cold, first taking out the cinnamon; blanch four ounces of the best sweet almonds, pound them in a marble mortar with a little rose-water; mix them well with the milk, sweeten it to your taste, and let it boil a few minutes only, lest the almonds should be oily; strain it through a very fine sieve till quite smooth, and free from the almonds, serve it up either cold or lukewarm, in glasses with handles.

CHERRY SHRUB.

Gather ripe morello cherries, pick them from the stalk, and put them in an earthen pot, which must be set into an iron pot of water; make the water boil, but take care that none of it gets into the cherries; when the juice is extracted, pour it into a bag made of tolerably thick cloth, which will permit the juice to pass, but not the pulp of your cherries; sweeten it to your taste, and when it becomes perfectly clear, bottle it put a gill of brandy into each bottle, before you pour in the juice—cover the corks with rosin. It will keep all summer, in a dry cool place, and is delicious mixed with water.

CURRANT WINE.

Gather full ripe currants on a dry day, pick them from the stalks, and weigh them; then crush them with your hands, leaving none whole; for every two pounds of currants put one quart of water; stir all well together, and let it stand three hours, and strain the liquor through a sieve; then, for every three pounds of currants, put one pound of powdered loaf sugar; stir it till the sugar is dissolved, boil it, and keep skimming it, as long as any scum will rise; let it stand sixteen hours to cool, before you put it in the cask—stop it very close. If the quantity be twenty gallons, let it stand three weeks before you bottle it; if it be thirty gallons, it must remain a month; it should be perfectly clear when drawn off—put a lump of sugar in each bottle, cork it well, and keep it in a cool place, or it will turn sour. This is a pleasant and cheap wine—and if properly made, will keep good

for many years. It makes an agreeable beverage for the sick, when mixed with water.

TO MAKE CHERRY BRANDY.

Get equal quantities of morello and common black cherries; fill your cask, and pour on (to a ten gallon cask) one gallon of boiling water; in two or three hours, fill it up with brandy—let it stand a week, then draw off all, and put another gallon of boiling water, and fill it again with brandy—at the end of the week, draw the whole off, empty the cask of the cherries, and pour in your brandy with water, to reduce the strength; first dissolving one pound of brown sugar in each gallon of your mixture. If the brandy be very strong, it will bear water enough to make the cask full.

ROSE BRANDY.

Gather leaves from fragrant roses without bruising, fill a pitcher with them, and cover them with French brandy; next day, pour off the brandy, take out the leaves, and fill the pitcher with fresh ones, and return the brandy; do this till it is strongly impregnated, then bottle it; keep the pitcher closely covered during the process. It is better than distilled rose water for cakes, &c.

PEACH CORDIAL.

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.

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.

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.

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