The full blossoms of the white thorn are to be picked dry and clean from the leaves and stalks, and as much put into a large bottle as it will hold lightly without pressing down; it is then to be filled up with French brandy, and allowed to stand two or three months, when it must be decanted off, and sweetened with clarified sugar, or with capillaire. Without the sweetening, it is an excellent seasoning for puddings and custards.