Curacoa

Two quarts of brandy to a pound and a half of brown sugar-candy, and an ounce and a half of fresh Seville orange-peel pared as clean from any white as possible; let them infuse six weeks in an earthen jar, stirring every two or three days till the sugar-candy is dissolved; filter through blotting-paper, and bottle.

Lemon Liqueur

Pour four bottles of the best brandy into an earthen jar with a cover, and add to it a pound and a half of fine sugar pounded, the juice of sixteen lemons, and the peel of the same, cut clean from the white; pour on this two quarts of milk boiling hot; stir well together, and let it stand in the jar, covered, for eight days, repeating the stirring every day; filter and bottle it.

Noyeau

Take a handful of the young sprouts of the peach-tree; pour over them two quarts of brandy; let it stand three days to extract the fine flavour of the leaves, then take them out and add to the brandy two quarts of clarified sugar, and a quarter of a pound of bitter almonds, blanched and cut small; let it stand six weeks, then strain and bottle. Another method is to beat all together in a mortar half a pound of apricot kernels with the skins on, two drachms of cinnamon, six cloves, two ounces of coriander seed, and four pounds of the finest-sugar; infuse all this in four quarts of the best brandy in an earthen jar with a narrow mouth, not too closely corked, for a month, often shaken, and exposed as much to the sun as possible; then strain and bottle. These liqueurs are very useful for flavouring jellies, creams, etc.

Raspberry Vinegar

Mash two quarts of raspberries; put them in a dish, and cover them with white wine vinegar; let them stand twelve hours or more, then run the juice through a jelly-bag; to each pint allow two pounds of sugar, which you have previously pounded, melted in a little water, and clarified with the whites of four eggs. When it boils, skim it well, and add it to the juice. Let the whole boil half an hour, and when cold, bottle; cork, seal it over, and keep in a cool dry place.

Maitrank

This, which is a most popular drink all over Germany, should be made of a bottle of light Rhine or Moselle wine, into which you infuse for an hour a large handful of "woodroffe," a sweet-smelling plant, which is common enough in England, growing in almost every wood - in German it is called "Waldmeister;" add a couple of lumps of sugar, and ice it well. The woodroffe, after it has infused for about an hour, should be removed, and only a few fresh sprigs added to float about on the top - some should be in each glass served. It is excellent, and supposed to be peculiarly wholesome. Care must be taken to use only the leaves of the plant, which has a small white flower. On the Rhine it is usual to add some strawberry and a few black-currant leaves, and almost everywhere a slice of orange is served floating in each glass; but it is far better with nothing but the wine, sugar, and woodroffe, well iced.