troublesome it is worth while to make the full quantity at once and keep
it on hand for emergencies. Commercial liqueurs can take the place of
the homemade ones here set forth. The result may not be quite so
distinctive, but will not be disappointing. Dry sherry is a good
substitute for cherry bounce, likewise apricot brandy, while vermouth or
chartreuse will answer for peach liqueur, which is unlikely to be in
hand unless you are a very old-fashioned housekeeper.

_Peach Liqueur_: Peel a peck of very ripe, very juicy peaches, cut from
the seed, weigh, and pack down in earthen or agate ware with their own
weight in granulated sugar. Crack the seeds, take out the kernels,
blanche the same as almonds, and put to soak in a quart of brandy. Let
stand in sunshine to extract the flavor, a full day. Let the fruit and
sugar stand twenty-four hours, then put over fire in a preserving kettle
and simmer very slowly until the fruit is in rags, adding now and then
enough boiling water to make up for what cooks out. If spices are
approved, simmer with the fruit, a pinch of blade mace, some whole
cloves and half a dozen black pepper corns. This is optional. Strain
without pressing to avoid cloudiness, and mix the juice while still very
hot with the brandy and soaked kernels. Add brandy and kernels, also a
quart of whiskey--there should be a gallon of the fruit juice. Stir hard
so as to blend well. Let cool, and bottle or put in demijohns, taking
care to apportion the kernels equally. They will sink to the bottom,
but the liqueur will fatten on them, getting thereby a delicate almond
fragrance and flavor.

_Strawberry Liqueur_: Wash, hull and mash two gallons of very ripe
strawberries, put over the fire, bring to a quick boil, skim clean, and
simmer for five minutes. Throw in a pint of boiling water, and strain as
for jelly. Measure the juice--for each pint take a pound of sugar,
return to the kettle, simmer fifteen minutes, skimming clean the while,
then take from the fire, measure, and to each quart add a pint of good
whiskey, or whiskey and brandy mixed. Bottle while still hot, and seal.
Small bottles are best. By adding spices to taste while the juice is
simmering you turn the liqueur into strawberry cordial.

_Blackberry Cordial_: Pick over, wash and drain well half a bushel of
very ripe, but sound berries. Mash, add a very little cold water, and
simmer for half an hour, then strain and measure the juice. Put a pound
of sugar to