tioned, the essence of carraway, nutmeg, and cinnamon, of each twenty drops, with the Madeira and cherry brandy; and then merely adding the sugar or syrup, and, having filled up with water, agitating the whole together.

Queen's Cordial.

This is another of the expensive cordials; for it cannot be expected that the lords and ladies of the universe can condescend to sully their dainty palate with the cheap and homely beverages of the "multitude," especially as they receive so large sums out of the public purse, and are so well paid for their kind and obliging condescension in lording it over us, their "dutiful and loving subjects."

For three gallons of this cordial: Steep the bruised seeds of quarter of an ounce of cassia, two drachms of mace, quarter of an ounce of carraway seeds, one ounce of coriander seeds, and the juice and rinds of three lemons, in a gallon and a half of cherry brandy, and two quarts of sherry, and fill up with rose-water.

Or, having killed the oils of mint, carraway, cassia, and nutmegs, of each of which you are to take quarter of an ounce, mix them with a gallon of spirits of wine, and then add a gallon and a half of syrup, or the proportionate quantity of clarified sugar, and fill up with water.

Or you may, to the above-mentioned quantity of cherry brandy and sherry, mix the essence of cassia, nutmeg, carraway, and lemons, of each twenty drops; half a pint of lemon-juice and two quarts of syrup, and fill up with water.

To the sherry and cherry brandy, some add two or three pints of brandy or rum. And instead of the cherry brandy and the sherry, some substitute a gallon and a half of rectified British spirits, and a pint and a half of spirits of wine.

Prince's Cordial, or Heart's Ease.

The method of making this other aristocratic cordial is: Take fifteen drops of oil of carraway, and the like quantity of essence of lemon, and having killed them, mix them with two quarts of cherry.

brandy, one quart of raspberry brandy, the like quantity of raisin wine, two quarts of rectified spirits of wine, a pound and a half of clarified sugar, or a gallon of syrup.

Imperial Ratifia.

Having dissolved half an ounce of compound essence of ambergris in two gallons of spirits of wine, take half a pound of the kernels of apricots, peaches, and nectarines, of each an equal quantity, and one pound of bitter almonds, bruised, and having steeped them in the spirits of wine, add two quarts of raisin wine, or the same quantity of Cape wine, three pounds of clarified sugar, or two gallons of syrup, and fill up with water.

This cordial may be also made of rectified British spirits, with the essential oil of bitter almonds, the oil or essence of lemon or orange, and bergamot, with a sufficient quantity of grated nutmeg, or the oil of nutmeg.

Usquebaugh

There are different methods of making this celebrated Irish cordial.

First, having bruised and steeped a quarter of a pound of liquorice-root, scraped or sliced, two ounces of bitter almonds, an ounce of coriander and carraway seeds, each, and half an ounce of cloves, nutmegs, and cinnamon, each, in three gallons of rectified British spirits, add five pounds of clarified sugar, or the proportionate quantity of syrup, and fill u up with water. These materials require five or six weeks to digest, and should be frequently stirred. The colouring is produced in the following manner: If you wish the cordial to be of a yellow colour, use a little saffron; if green, dissolve sap green in a little water; if brown, make use of brandy colouring.

The second method is, having killed the oils of juniper, aniseed, nutmegs, cloves, and cassia, of each a quarter of an ounce, you should mingle them well with a gallon and a half of spirits of wine, and

having added two gallons of syrup, or the proportionate quantity of sugar, fill up with water.

Some prepare this cordial with peach, nectarine, and apricot kernels, as mentioned for imperial ratifia; while others add a proportion of bruised raisins and figs.

Noyeau.

Having bruised a pound of bitteralmonds and one ounce of dried lemon-peel, steep them in four gallons of rectified British spirits, and add seven pounds of clarified sugar, or the proportionate quantity of syrup. If you wish your preparation to assume the flavour of French noyeau, instead of the British spirits make use of French brandy, and employ the kernels of apricots, peaches, and nectarines, as described for usquebaugh, and dissolve the sugar in boiling water, carefully removing all scum that may arise, and adding the liquor when cold to the spirit; and well stir the whole together.

By this process, your noyeau will be