NECTAR
Take three gallons of red ratafia, one-quarter ounce of cassia-oil, and an equal quantity of the oil of caraway seeds. Dissolve in a little spirit of wine, and make up with orange wine so as to fill up the jug. Sweeten, if wanted, by adding a small lump of sugar in the glass.
NOYAU
Take one and one-half gallons of French brandy, one in five, six ounces of the best French prunes, two ounces of celery, three ounces of the kernels of apricots, nectarines, and peaches, and one ounce of bitter almonds, all gently bruised, two pennyweights of essence of orange peel, two pennyweights of essence of lemon peel, one and one-half pounds of loaf sugar. Let the whole stand ten days or a fortnight. Then draw off, and add to the clear noyau as much rose-water as will make up two gallons.
RATAFIA
This is a liquor prepared from different kinds of fruits, and is of different colors, according to the fruits made use of. These fruits should be gathered when in their greatest perfection, and the largest and most
