shining black; spread them thinly on a fine cloth, or on a floor or table for twenty-four hours, and then press them. Boil a gallon of water with each gallon of juice, putting to every gallon of water one ounce of cinnamon bark and six ounces of sugar candy finely powdered. Skim and strain the water when it is taken off and settled, and put in the mulberry juice. Now add to every gallon of the mixture one pint of white or Rhenish wine. Let the whole stand in a cask to ferment for five or six days. When settled drain it off into bottles and keep cool.
NOYAN
Take six ounces of peach kernels, and one ounce of bitter almonds. Break them slightly. Put them into a jug with three pints of white French brandy. Let them infuse three weeks, shaking the jug every day. Then drain the liquor from kernels, and strain it through a line bag. Melt three-quarters of a pound of best loaf sugar in one pint of rose-water; mix it with the liquor, and filter it through a sieve, the bottom of which is to be covered on the inside with blotting paper. Let the vessel which is placed underneath to receive the liquor be entirely white, that you may be better en-
