1. Take one and a-half gallons of French brandy, six ounces of the best French prunes, two ounces of celery, three ounces of the kernels of apricots, nectarines, and peaches, one ounce of bitter almonds, all gently bruised, essence of orange peel and • essence of lemon peel, each, two pennyweights; and half a pound of loaf sugar. Let the whole stand ten days or a fortnight, then draw off, and add to the clear noyeau as much rose water as will make it up to two gallons. 2. Blanched bitter almonds, one ounce; proof spirit, one quart; lump sugar, one pound; dissolved in half a pint of water; digest and filter. 3. Bitter almonds, blanched, three ounces; coriander seed, quarter of an ounce; cinnamon, ginger, and mace, of each, one drachm; proof spirit, two quarts; white sugar, two pounds; dissolved in one and a-half pints of water. Macerate for a week, and fine down with quarter of an ounce of alum. 4. To one gallon spirits of wine or white brandy add two drachms of the oil of Seville oranges, four pounds of apricot and peach kernels. Beat them up in a mortar before you mix them with the brandy, then put them into it, and shake them up two or three times a day for three days; add the oil, killed, and one quart of cherry-juice. 5. Instead of the kernels, put for the above quantity, half an ounce of the oil of bitter almonds; sweeten and color to fancy. Noyeau must never be drank except in small quantities, on account of the poisonous character of the oil of the kernels, and from which ingredient it takes its flavor and name.