[SPAM] famil

[Halbach Dorman]

Honey is held in complete solution--then turn it into a cask, leaving
the bung out. Let it ferment in a temperate situation--bottle it as soon
as fermented, cork it up very tight. 357. _Essence of Lemon._ Turn
gradually on to a drachm of the best oil of lemons a couple of ounces of
strong rectified spirit. The best method of obtaining the essence of the
lemon peel, is to rub all the yellow part of the peel off, with lumps of
white sugar, and scrape off the surface of the sugar into a preserving
pot, as fast as it becomes saturated with the oil of the lemon. The
sugar should be pressed down tight, and covered very close. A little of
this sugar gives a fine flavor to puddings, cakes, and pies. This mode
of preserving the essence of the lemon is superior to the one in which
spirit is used, as the fine aromatic flavor of the peel is procured
without any alloy. 358. _Essence of Ginger._ Take three ounces of fresh
ginger--grate and put it into a quart of French brandy, together with
the rind of a fresh lemon--none of the white part of the peel should be
put in. Shake the whole up well every day, for eight or ten days--at the
end of that time, it will be fit for use. A little of this, mixed with
water, or put on a lump of sugar, answers all the purposes of ginger
tea, and is much more palatable. It is also nice to flavor many kinds of
sweetmeats. 359. _Spice Brandy._ Put into a jar French brandy, and rose
or peach leaves, in the


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