<!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN">
<html>
<head>
</head>
<body bgcolor="#ffffff" text="#000000">
of the former<br />
to half a pint of the latter. Let them steep together, till the strength is obtained from the leaves--then<br />
<br />
turn off<br />
the brandy, squeeze the leaves dry, throw them away, and put fresh<br />
leaves to the brandy. Continue to go through the above process until the brandy is strongly impregnated with the leaves--then turn the brandy<br />
off clear, and bottle it--keep it corked tight.<br />
Lemon or orange peel, and peach meats, steeped in a bottle of brandy, give it a fine flavor. It takes the rind of<br />
three or four lemons, or a quarter of a pound of peach meats, to flavor a<br />
pint of brandy. When all the brandy is used, put in more, with a few fresh rinds. Spice brandy is very nice to season cakes, puddings, and mince pies. 360. _Rosewater._ Gather fragrant, full-blown roses,<br />
on a dry day--pick off the leaves, and to each peck of them put a quart of water. Put the whole in a cold still, and set the still on a moderate fire--the slower they are distilled, the better will be<br />
the rosewater. Bottle the water as soon as distilled. 361. _To extract<br />
the Essential Oil of Flowers._ Procure a quantity of fresh, fragrant leaves--both the stalk and the flower leaves will answer. Cord very thin layers<br />
of cotton, and dip them into fine Florence oil--put alternate layers of the cotton and leaves in a glass jar, or large<br />
<br />
tumbler. Sprinkle a very sma <img src="cid:3248acf546326fd71e9e1362-n507"> ll quantity of fine salt on each<br />
layer of the flowers, cover<br />
<br />
the jar up tight, and place it in a south window, exposed to<br />
<br />
the heat of the sun. In
</body>
</html>