t it, and make draught
beer as brisk as bottled ale.

_Rich Raspberry Wine or Brandy._--(No. 469.)

Bruise the finest ripe raspberries with the back of a spoon; strain them
through a flannel bag into a stone jar, allowing a pound of fine
powdered loaf sugar to each quart of juice; stir it well together, and
cover it down; let it stand for three days, stirring it up each day;
pour off the clear, and put two quarts of sherry, or one of Cognac
brandy, to each quart of juice; bottle it off: it will be fit for the
glass in a fortnight.

N.B. Or make it with the jelly, No. 479.

_Liqueurs._--(No. 471.)

We have very little to tell from our own experience, and refer our
reader to "_Nouvelle Chimie du Gout et de l'Odorat, ou l'Art du
Distillateur, du Confiseur, et du Parfumeur, mis a la portee de tout le
Monde_." Paris, 2 tom. 8vo. 1819.

Next to teaching how to make good things at home, is the information
where those things may be procured ready made of the best quality.

It is in vain to attempt to imitate the best foreign liqueurs, unless we
can obtain the pure vinous spirit with which they are made.

Johnson and Co., foreign liqueur and brandy merchants to his majesty and
the royal family, No. 2, Colonnade, Pall Mall, are justly famous for
importing of the best quality, and selling in a genuine state,
seventy-one varieties of foreign liqueurs, &c.

_Curacoa._--(No. 474.)

Put five ounces of thin-cut Seville orange-peel, that has been dried and
pounded, or, which is still better, of the fresh peel of a fresh
shaddock, which may be bought at the orange and lemon shops in the
beginning of March, into a quart of the finest and cleanest rectified
spirit; after it has been infused a fortnight, strain it, and add a
quart of syrup (No. 475), and filter. See the following receipt:

_To make a Quart of Curacoa._

To a pint of the cleanest and strongest rectified spirit, add two
drachms and a half of the sweet oil of orange-peel; shake it up:
dissolve a pound of good lump sugar in a pint of cold water; make this
into a clarified syrup (No. 475): which add to the spirit: shake it up,
and let it stand till the following day: then line a funnel with a piece
of muslin, and that with filtering-paper, and filter it two or three
times till it is quite bright. This liqueur is an admirable cordial; and
a tea-spoonful in a tumbler of water is a very refreshing summer drink,
and a great improvement to punch.

_Clarifie