Fill a large stone jar with ripe raspberries. Cover the jar closely, and let it stand in a corner of the hearth near the fire, or on the top of a stove, till the fruit is heated so as to break. Then put the raspberries into a linen bag, and squeeze the juice into a pan beneath. Measure the juice, and to every quart allow a pound of loaf-sugar, broken very small. Do not use the white sugar that is sold ready-powdered; it is generally so adulterated with pulverized starch, as to be unfit for any thing that is to be set away for keeping. Put the juice and sugar (well mixed) into a preserving-kettle. Give it a boil, and skim it well. When it has come to a boil, and the scum has ceased to appear, take off the kettle; measure the liquid; and pour it carefully into a large vessel; allowing an equal quantity of the best French brandy. Stir it well, and when cold, put it into a demijohn, or a large stone jug, and cork it tightly. Let it stand undisturbed a fortnight; then, if it is not per fectly clear, filter it through blotting-paper pinned inside the bottom of a sieve. Bottle it, and seal the corks. Instead of brandy, you may use the best Jamaica spirits.

Currant or cherry cordial may be made in the above manner: first stoning all the cherries, which should be fully ripe, and of the largest and best kind; either red or black, or a mixture of both. The flavour will be much improved by cracking the stones, and putting them into the demijohn before you pour on the liquid.

Peach cordial, also, may be made as above. The peaches should be fine, ripe, juicy free-stones; cut in pieces, and the stones removed. Afterwards, crack the stones, and put the kernels (broken up) into the bottom of the demijohn, to infuse with the liquid.