e. Put to each peck of peaches a gallon of French
brandy, and cover them up tight. Let the whole remain a couple of
months, then drain the brandy free from the peaches--add sufficient cold
water to render it of the strength of good white wine, and to every
three gallons of it put four pounds of sugar. Stir it up well--let it
remain a couple of days, stirring it up well each day, then turn it into
a wine cask, and close it tight.

350. _Smallage Cordial._

Take young sprouts of smallage--wash and drain them till perfectly dry.
Cut them in small pieces, put them in a bottle, with seeded raisins,
having an alternate layer of each. When the bottle is two-thirds full of
the smallage, turn in French brandy, till the bottle is full. Let it
remain three or four days, to have the smallage absorb the brandy--then
put in as much more brandy as the bottle will hold. It will be fit for
use in the course of eight or ten days. This is an excellent family
medicine.

351. _Currant Shrub._

To a pint of strained currant juice, put a pound of sugar. Boil the
sugar and juice gently together, eight or ten minutes, then set it where
it will cool. Add, when lukewarm, a wine glass of French brandy to every
pint of syrup--bottle and cork it tight--keep it in a cool place.

352. _Raspberry Shrub._

To three quarts of fresh, ripe raspberries, put one of good vinegar. Let
it remain a day--then strain it, and put to each pint a pound of white
sugar. Boil the whole together for half an hour, skim it clear. When
cool, add a wine glass of French brandy to each pint of the shrub. A
couple of table-spoonsful of this, mixed with a tumbler two-thirds full
of water, is a wholesome and refreshing drink in fevers.

353. _Lemon Shrub._

Procure nice fresh lemons--pare the rind off thin, then squeeze out the
juice of the lemons, and strain it. To a pint of the juice put a pound
of white sugar, broken into small pieces. Measure out for each pint of
the syrup three table-spoonsful of French brandy, and soak the rind of
the lemons in it. Let the whole remain a day, stirring up the
lemon-juice and sugar frequently. The next day turn off the syrup, and
mix it with the brandy and lemon rinds--put the whole in clean bottles,
cork and seal them tight, and keep them in dry sand, in a cool place.

354. _Sherbet._

Boil in three pints of water six or eight green stalks of rhubarb, a
quarter of a pound of figs or raisins. When the whole has boiled be