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To make Ratafia d'Angelique.

Take of angelica seeds, 1 dr.; stalks of angelica, bitter almonds, blanched, each 4 oz.; proof spirit, 12 pts.; white sugar, 2 lbs. Digest, strain, and filter.

Anisette de Bourdeaux.

Take of sugar, 9 oz.; oil of aniseed, 6 drops.

Rub them together, and add by degrees, spirit of wine, 2 pts .; water, 4 pts. Filter.

To make Real Creme des Barbades.

Take 2 doz. middling-sized lemons; 6 large citrons; loaf sugar, 28 lbs,; fresh balm leaves, Ib.; spirit of wine, 2½ galls.; water, 3½ galls. This will produee about 7 galls., full measure. Cut the lemons and citrons in thin slices, and put them into a cask; pour upon them the spirit of wine, bung down close, and let it stand 10 days or a fortnight, then break the sugar, and boil it for an hour in the 3½ galls. of water, skimming it frequently; then chop the balm-leaves, put them into a large pan, and pour upon them the boiling liquor, and let it stand till quite cold; then strain it through a lawn sieve, and put it to the spirits, etc., in the cask; bung down close, and in a fortnight draw it off; strain it through a jelly bag, and let it remain to fine; then bottle it.

Eau de Barbades.

Take of fresh orange-peel, 1 oz.; fresh lemonpeel, 4 oz.; cloves, dr.; coriander, 1 dr.; proof spirit, 4 pts. Distill in a bath heat and add white sugar in powder.

To make Ratafia de Cafe.

Take of roasted coffee, ground, 1 lb.; proof spirit, 1 gall.; sugar, 20 oz. Digest for a week.

Ratafia de Cassis.

Take of ripe black currants, 6 lbs.; cloves, dr.; cinnamon, 1 dr.; proof spirit, 18 pts. ; sugar, 3 lbs. Digest for a fortnight.

Ratafia des Cerises.

Take of morello cherries, with their kernels, bruised, 8 lbs.; proof spirit, 8 pts. Digest for a month, strain with expression, and then add 1½ lbs. of sugar.

Ratafia de Chocolat.

Take of Caracoa cocoanuts, roasted, 1 lb.; West India cocoanuts, roasted, lb.; proof spirit, 1 gall. Digest for a fortnight, strain, and then add sugar, 1½ lbs.; tincture of vanilla, 30 drops.

Eau Divine.

Take of spirit of wine, 1 gall.; essence of lemons, and essence of bergamot, each 1 dr. Distill in a bath heat; add sugar, 4 lbs. dissolved in 2 galls. of pure water; and, lastly, orange-fl:wer water, 5 oz.

Elephant's Milk. pt.; boiling water, 2½ pts. When cold, strain; Take of gum benzoin, 2 oz. ; spirit of wine, 1 and add sugar, 1½ lbs.

Ratafia de Grenoble.

Take of small wild black cherries, with their kernels, bruised, 12 lbs.; proof spirit, 6 galls.

Digest for a month, strain, and then add 12 lbs. of sugar. A little citron peel may also be added at pleasure.

Marasquin de Groseilles.

Take of gooseberries, quite ripe, 102 lbs.; black cherry leaves, 12 lbs. Bruise and ferment; distill and rectify the spirits. To each pint of this spirit add as much distilled water, and sugar, 1 lb.

Huile de Venus.

Take of flowers of the wild carrot, picked, 6 oz.; spirit of wine, 10 pts. Distill in a bath heat. To be colored with cochineal. the spirit add as much syrup of capillaire; it may Liquodilla.

Take the thin peel of 6 oranges and 6 lemons, steep them in a gallon of brandy or rum, close and 3 lbs. of loaf sugar clarified with the whites stopped for 2 or 3 days; then take 6 qts. of water , of 3 eggs. Let it boil of an hour, then strain it through a fine sieve, and let it stand till cold; strain the brandy from the peels, and add the juice of 5 oranges and 7 lemons to each gallon.

Keep it close stopped up 6 weeks, then bottle it.

Ratafia de Brou de Noix. hardened, in number 60; brandy, 4 pts.; sugar, Take of young walnuts, whose shells are not yet 12 oz.; mace, cinnamon, and cloves, each, 15 gr. filter, and keep it for 2 or 3 years.

Digest for 2 or 3 months, press out the liquor, Ratafia de Noyeau.

Take of peach or apricot kernels, with their shells bruised, in number 120; proof spirit, 4 pts.; sugar, 10 oz. Some reduce the spirit of wine to proof with the juice of apricots or peaches, to make this liqueur.

Creme de Noyeau de Martinique.

Take 20 lbs. of loaf sugar; 3 galls. of spirit of wine; 3 pts. of orange-flower water; 11 lbs. of bitter almonds; 2 drs. of essence of lemon; and 44 galls. of water. The produce will exceed 8 galls.

Put 2 lbs. of the loaf sugar into a jug or can, pour upon it the essence of lemon, and 1 qt. of the and the essence completely incorporated. Bruise spirit of wine: stir it till the sugar is dissolved, the almonds, and put them into a 4 gall. stone bottle or cask, add the remainder of the spirit of wine, and the mixture from the jug or can; let it Then add the remainder of the sugar, and boil it stand a week or 10 days, shaking it frequently. in the 4½ galls. of water for of an hour, taking off the scum as it rises. When cold, put it in a cask; add the spirit, almonds, etc., from the stone bottle; and lastly, the orange-flower water. Bung it down close, and let it stand 3 weeks or a month; then strain it through a jelly bag, and when fine bottle it off. When the pink is wanted add cochineal, in powder, at the rate of a dr., or 2 scr. to a qt.

Ratafia d'Ecorces d'Oranges.

Take of fresh peel of Seville oranges, 4 oz.; proof spirit, 1 gall.; sugar, 1 lb. Digest for 6 hours.

Ratafia de Fleurs d'Oranges.

Take of fresh flowers of orange-tree, 2 lbs.