willow, is reduced to a very fine powder and mixed with proper proportions of shellac and methylated spirit. When ready for use, it is laid on with a brush and the inside of the cask fired, so as to remove the spirits and leave the lining of charcoal and shellac; it is then coated again and fired a second time, after which it is allowed to stand a short time before being used. This composition is said to form a perfect enamel, and while it prevents any leakage, it preserves the casks in an extraordinary manner. It answers admirably for beer and acids and is largely adopted by some of our principal brewers.
CORDIALS, BRANDIES, ETC.
Peach Cordial.—Gather White Heath or very nice cling stone peaches, cut them to the stone in several places, and fill jars or casks; cover them with peach brandy, and let them remain 8 weeks. Then to every gallon allow 2 lbs, of sugar, 1-2 pint-of water; make a syrup by boiling sugar and water, and when cold, mix 1-2 syrup and 1-2 brandy. Bottle or keep it in the cask.
Peach Cordial.—Allow 4 lbs. of sugar to 1 gal. of brandy, 4 oz. peach kernels blanched, or blanched almonds, or a mixture of equal quantities of both, cut the kernels up and pour the brandy over the sugar to melt it. You may sprinkle the sugar over with water very lightly at first, to dissolve it. Let it simmer over the fire for one hour with the kernels. Let it settle three or four days, then pour off clear from the kernels and bottle it.
Pine Apple Brandy Cordial.—Boil 2 lbs. of loaf sugar in 2 quarts of spring water, remove the froth ; when cold, add 2 quarts of brandy, put into a stone jar. Brush clean the outside of a pineapple, cut into slices about half an inch thick, allowing 2 lbs for the above quantity of sugar and water, put the slices in the liquor or syrup; close tightly. In a month's time the liquor will be fit to drink, and the pineapple fit to eat. N. B.—In about three month's time the brandy will have extracted all the flavor out of the pines, which should be eaten at once, and the syrup put into pint bottles, and closely sealed, and kept in a cool dry place.
The Syrup—To drink as a cordial, to put into punch to give it the flavor of pineapple, and over strawberries or raspberries before you eat them.
Quince Cordial.—Grate the quinces and strain them, and to every quart of juice, put 1 lb. of sugar and 1 pint spirits; boil, strain and bottle it.
Cordial for the Stomach.—Mrs. Kull, of Hamburg.—6 quarts pure brandy, 1 1-2 oz. of cloves, 1-4 oz. cinnamon, 1-2 oz. cardo-