of the former
to half a pint of the latter. Let them steep together, till the strength is obtained from the leaves--then

turn off
the brandy, squeeze the leaves dry, throw them away, and put fresh
leaves to the brandy. Continue to go through the above process until the brandy is strongly impregnated with the leaves--then turn the brandy
off clear, and bottle it--keep it corked tight.
Lemon or orange peel, and peach meats, steeped in a bottle of brandy, give it a fine flavor. It takes the rind of
three or four lemons, or a quarter of a pound of peach meats, to flavor a
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,
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
the rosewater. Bottle the water as soon as distilled. 361. _To extract
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
of cotton, and dip them into fine Florence oil--put alternate layers of the cotton and leaves in a glass jar, or large

tumbler. Sprinkle a very sma ll quantity of fine salt on each
layer of the flowers, cover

the jar up tight, and place it in a south window, exposed to

the heat of the sun. In