a little cinnamon and cloves. Put it into a jug and let it infuse for two months. Drain it through blotting-paper and then bottle it. This cordial improves with age and is excellent.
ROSE CORDIAL
Take one pound of the leaves of full-blown red roses. Put them into one quart of luke-warm 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 one pint of the infusion add one-half pound of loaf sugar, and a very small quantity of coriander and cinnamon. Put in a jug and let it set for two weeks, then filter it through blotting-paper, and put it into bottles.
RASPBERRY CORDIAL
Take one quart of raspberry juice and one-half pint of cherry juice, the fruit having been squeezed through a linen bag after the cherries have been stoned. Mix the juices together, and dissolve in them two pounds of loaf sugar. Then add two quarts of French brandy. Put it into a jug and let
