a quarter of an hour, keeping them well covered or the flavour will evaporate.
When you take them off the fire, have ready one or two beaten eggs. Stir the eggs gradually into the stew, and sent it to table in a covered dish.
PEACH CORDIAL.
Take a peck of cling-stone peaches; such as come late in the season, and are very juicy. Pare them, and cut them from the stones. Crack about half the stones and save the kernels. Leave the remainder of the stones whole, and mix them with the cut peaches; and also the kernels. Put the whole into a wide-mouthed demi-john, and pour on them two gallons of double-rectified whiskey. Add three pounds of rock-sugar candy. Cork it tightly, and set it away for three months: then bottle it, and it will be fit for use. This cordial is as clear as water, and nearly equal to noyau.
CHERRY BOUNCE.
Take a peck of morella cherries, and a peck of black hearts. Stone the morellas and crack the stones. Put all the cherries and the cracked stones in a demi-john, with three pounds of loaf-sugar slightly pounded or beaten. Pour in two gallons of double-rectified whiskey. Cork the demi-john, and in six months the cherry-bounce will be fit to pour off and bottle for use; but the older it is, the better.
RASPBERRY CORDIAL.
To each quart of raspberries allow a pound of loaf-sugar. Mash the raspberries and strew the
