nto, all
boiled together. Put the elder shoots into a stone jar, pour on the
liquor boiling hot, stop it up close, and set it by the fire two hours,
turning the jar often to keep it hot. If not green when cold, strain off
the liquor, pour it on boiling again, and keep it hot as before.--Or if
it be intended to make Indian pickle, the addition of these shoots will
be found to be a great improvement. In this case it will only be
necessary to pour boiling vinegar and mustard seed on them, and to keep
them till the jar of pickles shall be ready to receive them. The cluster
of elder flowers before it opens, makes a delicious pickle to eat with
boiled mutton. It is prepared by only pouring vinegar over the flowers.

ENGLISH BRANDY. English or British brandy may be made in smaller
quantities, according to the following proportions. To sixty gallons of
clear rectified spirits, put one pound of sweet spirit of nitre, one
pound of cassia buds ground, one pound of bitter almond meal, (the
cassia and almond meal to be mixed together before they are put to the
spirits) two ounces of sliced orris root, and about thirty or forty
prune stones pounded. Shake the whole well together, two or three times
a day, for three days or more. Let them settle, then pour in one gallon
of the best wine vinegar; and add to every four gallons, one gallon of
foreign brandy.

ENGLISH CHAMPAIGNE. Take gooseberries before they are ripe, crush them
with a mallet in a wooden bowl; and to every gallon of fruit, put a
gallon of water. Let it stand two days, stirring it well. Squeeze the
mixture with the hands through a hop sieve, then measure the liquor, and
to every gallon put three pounds and a half of loaf sugar. Mix it well
in the tub, and let it stand one day. Put a bottle of the best brandy
into the cask, which leave open five or six weeks, taking off the scum
as it rises. Then stop it up, and let it stand one year in the barrel
before it is bottled.

ENGLISH SHERRY. Boil thirty pounds of lump sugar in ten gallons of
water, and clear it of the scum. When cold, put a quart of new alewort
to every gallon of liquor, and let it work in the tub a day or two. Then
put it into a cask with a pound of sugar candy, six pounds of fine
raisins, a pint of brandy, and two ounces of isinglass. When the
fermentation is over, stop it close: let it stand eight months, rack it
off, and add a little more brandy. Return it to the cask again, and let
it stand four mo