unce of syrup of gilliflowers, one dram of confection of alkermes,
one ounce and a half of borage water, the like of mint water, as much of
cinnamon water, well mixed together, bottled and corked. In nine days it
will be ready for drinking.

_Cup._

Take the juice of three lemons and the peel of one, cut very thin; add a
pint, or rather more, of water, and about half a pound of white sugar,
and stir the whole well; then add one bottle of sherry, two bottles of
cyder, and about a quarter of a nutmeg grated down. Let the cup be well
mixed up, and add a few heads of borage, or balm if you have no borage;
put in one wine glass of brandy, and then add about another quarter of a
nutmeg. Let it stand for about half an hour in ice before it is used.

If you take champagne instead of cyder, so much the better.

_Elder-flower Water._

To every gallon of water take four pounds of loaf sugar, boiled and
clarified with eggs, according to the quantity, and thrown hot upon the
elder-flowers, allowing a quart of flowers to each gallon. They must be
gathered when the weather is quite dry, and when they are so ripe as to
shake off without any of the green part. When nearly cold, add yest in
proportion to the quantity of liquor; strain it in two or three days
from the flowers, and put it into a cask, with two or three
table-spoonfuls of lemon-juice to every two gallons. Add, if you please,
a small quantity of brandy, and, in ten months, bottle it.

_Elderberry Syrup._

Pick the elderberries when full ripe; put them into a stone jar, and set
them in the oven, or in a kettle of boiling water, till the jar is hot
through. Take them out, and strain them through a coarse cloth, wringing
the berries. Put them into a clean kettle, with a pound of fine Lisbon
sugar to every quart of juice. Let it boil, and skim it well. When clear
and fine, put it into a jar. When cold, cover it down close, and, when
you make raisin wine, put to every gallon of wine half a pint of elder
syrup.

_Ginger Beer._ No. 1.

Boil six gallons of water and six pounds of loaf sugar for an hour, with
three ounces of ginger, bruised, and the juice and rind of two lemons.
When almost cold, put in a toast spread with yest; let it ferment three
days; then put it in a cask, with half a pint of brandy. When it has
stood ten days, bottle it off, and it will be fit to drink in a
fortnight, if warm weather.

_Ginger Beer._ No. 2.

Four ounces of ground ginger,