78 / 158
fHoine
Jttatre
WLimn
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
cin-
namon
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
gal-
lon
of
the
mixture
one
pint
of
white
or
Rhen-
ish
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
liq-
uor,
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-
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