182 Memoirs of the Caledonian Horticultural Society. 



Mode of malring Creme de Moka. ■ — Take 1 lb. of the best 

 Mocha coffee, ground ; put it into 4 pints of water ; let it boil 

 in a goblet or pan, over a slow fire, for ten minutes, to draw 

 out the essence ; then pass it through a flannel bag. Then 

 put it into a small still, with a pint of gooseberry brandy ; 

 pass it until it becomes strong enough. Make a shrub for it 

 as for Creme de Rose, and, when cold, mix in the same pro- 

 portion, and you will have Creme de Moka. 



Mode of making Kirsc/iiaasser. — Take any quantity of fully 

 ripe geans [wild cherries] and cherries, and, in a mortar or 

 wooden tub, bruise kernel and pulps. To every 20 pints of 

 bruised fruit add 5 pints of water and 2 pints of gooseberry 

 brandy ; mix them, and let it ferment for a fortnight ; squeeze 

 out the liquid, put the refuse under a press, to express the re- 

 maindei*, which is the best. Then put the whole into a still : 

 pass it twice ; and, if it is not strong enough, again ; and you 

 will haye it as good as Swiss Kirschwasser. 



Mode of making Cassi. — Take two pints of raspberries, 

 two pints of black currants, two pints of red currants, two 

 pints of water, and 20 lbs. of brown sugar ; put them into a 

 preserving-pan, without bruising ; let them boil for half an 

 hour, taking off the scum as it rises. Then put it into any 

 earthen vessel, until next day, or till cold ; then add four pints 

 of gooseberry brandy ; and, after being mixed, put it into a 

 cask or large jar, for six weeks. Then pass it through your 

 jelly-bag, when you will find it clear as claret ; bottle it, and 

 in six months it will be perfect. 



Mode of making Nonpareil. — Take a fully ripe pine-apple, 

 and pare off the outside skin ; bruise it in a mortar, add one 

 dozen and a half of sharp ripe white magnum bonum plums, 

 and one dozen of jargonelle pears in the same state, quar- 

 tered ; then to every 4 lbs. of fruit add 6 lbs. of loaf-sugar, 

 and 3 English pints of water. Put the whole into a preserv- 

 ing-pan, and boil them for three quarters of an hour, taking 

 off the scum as it rises. Then put it into a can or jar until 

 coldj add three quarts of gooseberry brandy, and let it stand 

 for six weeks ; then pass it through your jelly-bag, and you 

 will have the above fine liqueur. 



Mode of making Admirable. — Take the outside skin from 

 two dozen of fully ripe peaches ; quarter them, and take out the 

 stones .; add to this the pulp of two dozen of ripe green gage 

 plumSj and one dozen of white magnum plums ; then to every 

 4 lbs. of fruit add 6 lbs. of sugar and two quarts of water. 

 Put the whole over a slow fire for half an hour, taking off the 

 scum ; cool it as formerly, and mix with spirits in the same 



