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Images from “Belle Assemblée: Or, Court and Fashionable Magazine; Containing Interesting and Original Literature, and Records of the Beau-monde,” published in 1826

A SCENE IN KENSINGTON GARDENS; OR, THE RIGHT HONOURABLE THE EARL OF B —, AND AN M. P.’s WIFE.

Kensington Gardens, where monarchs once delighted to range and breathe “sweet odours,” has now become a sink of vice, filth, and infamy, nearly as bad as Vauxhall—that nursery of prostitution.

Some steps should be taken to purify this summer scene of guilt,  where every bush is made a brothel, and vice as notorious as the sun at noon day. The keepers are of no use; they encourage the scenes they are ordered to prevent; and, for a bribe, will wink at the most horrible depravities.

‘Tis but the other day, that a person observed a lady, the wife of a Member of Parliament, whom at present we will not name, go into the Marine Temple; (an edifice that ought to be destroyed) from motives of curiosity he followed. She was apparently sitting on one of the seats, and addressed him with “What do you want here? Go about your business; you impudent fellow,” &c. He then discovered that she had a companion; and said,—”Oh! madam, I did not at first perceive you had got a gentleman behind you. I beg your pardon.” He then bowed, and retried. The gentleman proved to be the Earl of B  — , a young and gallant nobleman. What he did behind the lady, we do not pretend to know; but this we know, that he had not any business there with his friend’s wife. We shall say no more at present, as we have an intention of giving the tale to the world in a different form, with a plate of the interior of the Marine Temple, and the scene of the Lovers. We again repeat that this temple of debauchery ought to be destroyed, and the gardens closed, if nothing can be done to purge them of vice ; for as they are, no woman who values her character will enter them.

ELOPEMENT IN THE HIGH LIFE

A gentleman, who has been lately spoken of as the champion selected by ministers as the advocate of high-church principles, and defender of religion’s cause, during last week, to amuse himself at this dull season, eloped with the wife of one of his friends.

The family of Lord B — are thrown into the greatest distress by this event, and the harpies of the long robe anticipate a plentiful harvest on the occasion. The parties are rich and powerful. The honourable seducer (if we may so call him) will no doubt be made to pay for having taken Leg with his friend’s wife, and will stand his trial. It is to be presumed he will not, like many of our men of fashion, less religiously inclined, take “leg bail,” and leave the plaintiff to hunt for damages, especially when he can be backed by the Treasury. As to his lordship, a man that passes his time in Italy, writing operas for the Tuscans and Florentines, whilst his wife pines in a solitary bed in this cold climate, he cannot set much value on what he has lost; and the lady, who could not have his whole body, as a substitute, was content to take a Leg to her arms, which may, at some future time, give the Herald’s Office a job to alter the family escutcheons.

LIE OF GENERAL B—T—N

At the death of his wife General B—t—n became mean and penurious—probably the bad debts owing to him by his party, soured him against future liberality. He sold his town house, and lodged at an hotel in Grosvenor Street or Pall Mall; his three daughters occupied his house near Brighton, with a small establishment, and were refused an introduction at court, on account of their father’s misconduct.

Jemmy Gordon had been a quarter-master in the General’s regiment in India, and was dismissed for peculation. He opened a hell in St. James’s Street, under his old master’s patronage. Jemmy had little money, but plenty of wit and roguery. The house was luxuriously furnished at the General’s expense. A stock of most expensive and delicious wines and cordials filled the cellar ; and the back rooms were laid out after the plan of Madame Frederick’s Palace of Pleasure at Madras. The finest beauties of the day were provided, and dressed from the house wardrobe in silks and jewels, to seduce the unwary into their snares. Proper watch was kept upon them—they were not permitted to depart till they had been examined—and the profits of their prostitution shared between the General, Jemmy Gordon and themselves; Jemmy charging them so much per hour for the use of the finery.

Sal Jamieson, now the respected wife of a northern barrister, made her fortune in this place, and how she made it is worthy of being related in this memoir. A young man was introduced by the General several evenings, and played pretty deep. When tired with gambling, he amused himself in the arms of Miss Jamieson, with love and wine. He always paid her handsomely—he was, moreover, her countryman—and she pitied him. One day he lost £4000, and having no more cash on his person, he dispatched her with a draft on his banker for £6000. The General had been Sal’s friend, and had known her for years; they had often trusted her, and she never deceived them—they anticipated a glorious harvest at her return, and she made them (the two partners) sign an agreement to give her an equal share of the spoil, at the consummation of the young man’s ruin. This happened about noon-day. The young man had been playing all the preceding night, and was so completely overcome with wine that he did not know what he was about. Hour after hour passed, and trusty Sal returned not. The biters saw that they were bit and loudly taxed their dupe with imposing upon them—declaring he had sent no draft by the girl—they refused to lend him a sixpence, and he was turned out into the street, at ten o’clock on a wet night. He repaired to his lodgings, and threw himself on a sofa, reflecting on the manner he should finish his existence—he had no doubt but the girl had received the money, and it was the last sum he had in the world—he was aroused from his reverie by a loud rap at the door, and a lady was announced as his visitor. She followed the servant up stairs, and throwing off her cloak, discovered his chere amie, Sal Jamieson.

She made him sit down and compose himself; she exposed the infamy of the set he had got linked with, and as a proof of it. she produced the agreement, signed by the General, for her share in his plunder. He knew not which to admire most, their infamy, or her magnanimity, when she put into his hands the £6,000 in bank notes, assuring him that she only drew it from the bank to prevent it falling into their hands by means of a fresh check, which she doubted not he would have been weak enough to give. From this time she attached herself to this young man’s fortunes, and abandoned all her former courses. At the end of a few years he married her; they have three children, and in the place of his residence the former life of the lady is not known.

COMMON PLEAS

The public, no doubt, recollect, not many months past, that Mr. Best of dueling notoriety with Lord Camelford, appeared at Bow-Street with a very young lady Miss Bartolozzi, sister to Madame Vestris, the Don Juan of Drury Lane, where it appeared Mrs. B. the mother of Miss Bartolozzi, wished to prostitute her to Lord Petersham, in consideration of the sum of £500 value received, which the girl resisted, and her kind mother swore a robbery against her. Mr. Best appeared at Bow-Street to have taken Miss Bartolozzi’s part from moral and fatherly motives, and perhaps he did so.

Mr. Best then bore the young lady off in triumph, who appeared soon after to have been reconciled to her would-be seducer, as we saw them more than once in company at the theatres. Miss Bartolozzi appeared now in court, to show cause, why a bill for sundries applied to her use should not be paid by her, but Mr. Best, who for some reasons, to us unknown, had become a party to the debt.

Nominal damages were given of £1,000, subject to an award out of court, so that Mr. Best will have something to pay for, whatever that something may be it is not our business to enquire. The fair defendant was attended by her sister, Madame Vestris, and her noble counsel Lord Petersham, who overshadowed her with his bushy whiskers, and grinned horribly a ghastly smile when the verdict was given in court. Miss Bartolozzi was evidently under the protection of this sprig of noble morality in court, and out of it, we suppose, she is the same—at any rate, to be in the company of two Don Juans, is more than sufficient to give Miss B. a nameless name in the annals of gallantry; and we think no woman that valued her reputation at a rush, would hazard it by coming in contact with a professed libertine.

As to Madame Vestris, she is what she is—and either in breeches or petticoats, will be Don Juan; but we feel for her sister, who looks so much like an angel, really we should have mistaken her for one, had she not been surrounded by such wicked devils.

ELOPEMENT

The elopement of the two Miss W——’s from Staffordshire, has excited a strong sensation in that and the adjoining counties. These ladies being nearly connected with the first families in England and Wales, and the youngest only sixteen years of age. It seems, that being at Bath last winter for the completion of their education, (having lately lost their mother) they were closely beset by two young sons of Mars, and to avert the threatened danger, were sent to the house of their aunt, Mrs. A—, who is separated from her husband, and resides in the neighbourhood of Stafford. Here, as it was more than suspected, an attempt would be made to carry them off, they were accompanied by two trusty female servants; but all the eyes of Argus were wanting; for watching an opportunity, they got out of the drawing-room window, and ran for two miles into the turnpike road, where a coach and four, with their happy swains, awaited their arrival. Their aunt followed them as soon as she could procure four post-horses, but relinquished the pursuit at Newcastle; the lovers having got two hours ahead of her in their road to Gretna Green. We understand the parties are safe returned, properly linked in the bands of wedlock.

One of the passages in her memoirs that really struck me was the description of her marriage to George Lucy in 1823. When her father informed her that she was to marry Mr. Lucy, she knelt and pleaded with him to refuse. But her father wouldn’t relent. She writes, “I had been brought up to obey my parents in everything and, though I dearly loved Papa, I had always rather feared him.” Mary Elizabeth runs to her mother in the nursery and weeps. Her mother assures the distraught young woman that she will learn to love her husband — an assumption that later proves correct. On her twentieth birthday, Mr. Lucy visited Elizabeth Lucy at her home, Boddlewyddan, in Wales (I’ve been there!), bringing her a Brussels lace wedding veil and jewelry made of diamonds and rubies. They were married on December 2nd by special license at St. Asaph. With tears in her eyes, Mary Elizabeth’s old nurse dressed her in a white silk bridal robe. Her new lady’s maid arranged her hair in a “wreath of orange blossoms.” Four bridesmaids wore “simple white cashmere, their bonnets lines with pink, my favorite color.” Lucy writes, “The solemnisation of the matrimony over, as I rose from my knees I fainted away.” Her nurse sprinkled water on the bride’s face to help her recover. Once the marriage was attested, the new Mrs. Lucy was dressed in a swan’s down tippet and muff that was “large enough for a harlequin to jump through (the fashion of the time)”. The bridesmaids threw old satin shoes for “good luck” and she rode away in her husband’s new carriage that was drawn by four horses with postilions, all decorated in “white favours.”

The book has lovely, realistic stories of society balls, dinner parties, Queen Victoria, and the Great Exhibition. Mrs. Lucy, widowed at forty-two, lived into her eighties. She had many children, several of whom died in infancy or youth and there are accounts of their illnesses and her anguish in the book. In all, the volume is a gracious description of a gentlewoman’s life in Victorian England.

Find out more about Charlecote and Mary Elizabeth Lucy at Charlecote Uncovered.

Another review of Mistress of Charlecote – The Memoirs of Mary Elizabeth Lucy on the Jane Austen Centre website

The images come from the Journal Des Dames et Des Modes.

Ponder’s End, Middlesex

At the above place, Mrs. Tyler had established a Boarding School for Young Ladies. The situation is healthy; and being so contiguous to the Metropolis, to those Parents who reside in London, and prefer having their children near them, this Seminary is likely to prove a considerable acquisition. The Terms—-30 Guineas per annum— has comprise the English and French Languages, History, Chronology, Mythology, and every kind of Needle Work. Music, Dancing, Writing, Arithmetic, and Geography, with the Use of the Globes, are taught by the most approved masters, on the usual terms. No entrance money.

Bromsgrove, Lickey, Worcester

This Seminary, conducted by Misses Allbutts,  possesses peculiar advantages. The Parents of the Misses A. have, for many years, with unsullied reputation, conducted a Boarding School, on a very considerable scale, for Young Gentlemen. Solicitous for the advancement of their daughters’ Education, they have, for a considerable time, availed themselves of the assistance of a Governess of great talent, and qualified masters for the various branches of polite literature.  Having passed through the regular routine of education, at the request of friends, they have established a Female Boarding School for the reception of ten young Ladies. Terms—Twenty Guineas per annum—comprising Board; English; Geography; plain and ornamental Needle-work. Entrance One Guinea. Parlour Boarders—Thirty Guineas per annum.

Hungerford, Berks

The above Seminary is conducted by Mrs. and Miss Pocock, and MissPrice. Mrs. Pocock’s exemplary piety has been very prominent in the religious world for many years. Anxious to inculcate the principles of Christianity into the tender minds of the rising generation, early piety is affectionately recommended, while no accomplishment is overlooked which can render the young persons amiable and happy. The system of instruction comprehends English grammatically, the varieties of Needle Work, Writing and Arithmetic, Geography, and the Use of the Globes, History and Botany.

Terms: Thirty Guineas per Annum, (Board included) for those Young Ladies above Ten Years of age;  for those under Ten, Twenty-five Guineas.  One Guinea Entrance. Washing Two Guineas per Annum; French, Drawing, and Music on the usual Terms. The House is commodious, with extensive Gardens and Walks.

Kingston, Surry

At the above place, Miss Piper, with able Teachers , has opened a Boarding School for Young Ladies. It appears Miss P. has been very successful in her mode of instruction, and has given general satisfaction. Her terms are moderate, being only Twenty-five Guineas per Annum, which includes, Board, Washing, English Tuition, Useful and Ornamental Needle Work. No Entrance Money.

Ryde, Isle Of Wight

Miss Homer’s Seminary is situated in a delightful part of Ryde, where they have a very commanding prospect of the sea.—Terms for Board, Instruction in the English language, Geography, &c, &c. Twentyfive Guineas per Annum. Entrance Two Guineas.

Weymouth

In February last, Miss Ryall opened a commodious House at the above place, for the reception of a limited number of young Ladies. Much credit is due to Miss R. for the great attention she pays to her pupils ; whose health, comfort, and improvement, appear to be her peculiar study: and what is of considerable importance, the duties of religion are tenderly inculcated. Terms, 30 guineas per Annum: Writing, Arithmetic, Geography, and the use of the Globes, by a celebrated master, at 4 guineas per Annum. Weymouth being a sea-port Town, the advantages of sea-bathing is a considerable acquisition to the Seminary.

Keynsham, Near Bristol

A Seminary for Young Ladies was established at the above place several years since, by Mrs. M Geary, but since her decease it has been conducted by Mrs. Singer and Miss Ford. Terms 20 Guineas per annum, including the common rudiments of education. Music, French, Drawing, Writing, and the Use of the Globes, are subject to an extra charge. We can only observeof this Seminary, that if conducted on the same plan at Mrs. M’Geary’s, considerable credit will be due to the Conductors.Keynsham is a pleasant, healthy village.

Baker Street, Enfield

Mrs. Cotty receives young Ladies into the above Seminary at a very early age, and prepares them for Classical Schools.Terms, 22 guineas per annum.—

Mrs. C. has given the greatest satisfaction to those parents who have intrusted their childrento her charge. They receive all that care and attention which their tender years demand.

Witham, Essex

A Female Seminary is conducted at the above place; by Miss Woollaston, who pays particular attention to the health, comfort, and improvement of her young charge.—Terms, for general instruction, 24 Guineas per Annum.—Entrance One Guinea. French,  Italian, Latin, Music, Drawing, Dancing, each Four Guineas per Annum.—Geography, with the use of Globes, two Guineas per Annum. Writing and accounts, Ten Guineas per Annum.—Washing, 12 shillings per Quarter.—Terms, for Parlour Boarders, 24 Guineas per Quarter.

Francis Terrace, Kentish Town

Mrs. and Miss Barton, who have for several years conducted a Boarding School for Young Ladies, have lately removed into the above House, which is much more commodious than the former. As Mrs. Barton chiefly superintends the domestic concerns, whilst Miss B. and her sisters conduct the Seminary, the comfort and improvement of their pupils is thereby considerably promoted. Every suitable opportunity is embraced for instilling religious principles. Terms 30 Guineas per Annum: no entrance money required.

Harlow, Essex

A Seminary is conducted at the above place by Miss Lodge.—Terms, 20 Guineas per Annum. It appears that French, Drawing, and Music, constitute an additional charge. We are happy to state that Miss L. devotes a considerable portion of her time to her young charge, and that she gives general satisfaction. The situation is delightfully pleasant, and being so contiguous to the metropolis may, on that account, be considered an acquisition.

The following is excerpted from The Female’s Friend, and General Domestic Adviser: Including a Complete Alphabetical Receipt Book. Instructions in Dress Making, &c by Robert Huish and published in 1837.

AFFINITY.—Prohibited degrees of consanguinity or relationship by blood, as well as affinity or relationship by marriage, on the man’s part.

The husband and wife being, he who is related to one by consanguinity, is related to the other by affinity, in the same degree.  Marriage in the descending or ascending line, that is, of children with their father, grandfather, mother, grandmother, and so upwards, are prohibited without limit, because they are the cause, immediately or mediately, of such children’s being; and it is directly repugnant to the order of their nature, which hath assigned several duties and offices essential to each, that would thereby be inverted and overthrown. A parent cannot obey his child, and therefore it is unnatural that a parent should be wife to a child.

Further, such absolute prohibitions are necessary, to prevent the incongruity, absurdity, and monstrous enormity of the relations to be begotten:—the son or daughter, for instance, born of the mother and begotten by the son, considered as born of the mother, would be a brother or sister to the father, but as begotten by him would be a son or daughter. It is certain, however, that civilians have not been much employed in annulling incestuous marriages, contracted between men and their grandmothers, or their grandfathers’ wives, —or between women and their grandfathers; but an alliance not very remote from such a one, happened by a man marrying the wife of his great uncle, which was declared not to be within the levitical degrees. The question whether a man can marry his wife’s sister is not finally determined.

What Happened on Twenty-Third Street, New York City (1901)

Fransch Heertje zonder pantalon aan het strand te Zandvoort (1905)

Roundhay Garden Scene (1888)

I must make a big print of the cover and hang it in my office.  Happy Friday!

Usually I try to restore the old images that I place on my blog. However, the Le Bon Genre pictures looked so fabulous that I didn’t do anything cosmetic to them.

Enjoy!

This is a post about British alcohol in the Regency period, but I’ve inserted some French paintings from the same era for no other reason than because they make me happy.  And it’s my blog. My expression. I love pretty pictures that tell stories.

The following is excerpted from The Spirit, Wine Dealer’s and Publican’s Director by Edward Palmer and published in 1824. The wonderful French paintings were created by Louis-Léopold Boilly.

Louis-Léopold Boilly

British Brandy 

To twenty gallons of rectified spirits, put a quarter of a pound of bitter almonds, half a pound of cassia-buds, one ounce of orris-root, one pound of prunes, three pounds of sugar candy; and if you add one gallon of foreign Brandy it will be equal to Spanish; rummage it well in the cask for about a week, and then colour it, which can be done with a little burnt sugar, but the best brandy colouring is to be bought at Messrs. Staples and Co. ‘s in the Old Bailey, London, and as a gallon can be purchased for about nine shillings, it is scarcely worth the trouble of making.

British Gin

In ordering a puncheon of the above from the rectifiers, desire them to send “strong unsweetened gin,” consequently they will send it of the strength of one in five, which is termed in the trade twenty two  per cent under proof; if you do not wish to reduce the whole at once, have a cask of sixty three gallons, then draw off fifty gallons, and add ten gallons of liquor to fill up, which will make a reduction of strength of one gallon in six, and it will then be glass proof, and of the quality that dealers sell to publicans at twelve shillings, when the strong gin is the same price; but if you should wish to make it, at any time, to sell at a higher price, you may then draw in your can such a portion of the strong gin, as you may judge will suit the price.

Now in order to prepare this, you must, to the sixty gallons, take four pounds of clarified lump sugar, let it be nearly cold, pour it into the cask and stir it well, force with four ounces of alum, and four ounces of salt of tartar powdered small, and boiled together in three quarts of water, till it becomes milk white, then put it into the cask hot, stir the liquor Well, both before and after.

Of Cordial Gin and British Brandy

Kill the above spirits with a pint of spirits of wine, and add eight,  and add about eight pounds of loaf sugar, twenty five gallons of spirits, one in five, which will bear five gallons of water; rouse it well, and in order to fine it, take two ounces of alum, and one of salt of tartar, boil it till it be quite white, then throw it into your cask, continually stirring it for ten minutes, bung it up, and when fine it will be fit for use.

Peppermint Cordial

Take six and a half gallons of strong gin, twelve and a half pounds of loaf sugar, half a pint of spirits of wine, three quarters of an ounce of oil of peppermint; the spirits of wine to be used for the purpose of killing the oil of peppermint, to do which take about two ounces of sugar, dry it by the fire, then pound the sugar and oil of peppermint well in a mortar, (those made by Wedgwood are preferable to brass) then add your spirits of wine by degrees, and continue for some time to stir the same either right or left till the oil has been completely killed. Your spirits of wine ought to be sufficiently strong to fire gunpowder, should it not be of that strength you will not kill your oil; in order to ascertain this, take a table-spoon and put a little gunpowder into it, then wet the gunpowder with the spirits of wine, and set fire to it with a piece of paper, and if it is not the full strength, the powder will, when the fire is out, remain wet, but on the contrary will explode.

Now pour the twelve and a half pounds of sugar, (having clarified it) into your ten gallon cask, with the prepared oil of peppermint, and well rouse the same for some time, fill up the cask with clean water, with one ounce of alum boiled in one pint of water, reagitate when you add the water which contained the alum, then bung it down, and in the course of a fortnight it will be fit for use.

Rum Shrub

Take fifteen gallons of proof rum, two gallons of lemon juice, one gallon of Seville orange juice, forty five pounds of loaf sugar, two quarts of tincture prepared [see below], and a few rinds of lemons; fill up your cask- with water. If not sweet enough with the above quantity of sugar, sweeten afterwards to your fancy.

Brandy Shrub

Take five gallons of brandy reduced one in eight, loaf sugar eighteen pounds, lemon juice three quarts, and one quart of the brandy tincture, put it into a ten gallon cask and nearly fill with water, then ascertain whether it wants an addition of any of the above ingredients, if so, add such as appear necessary to fill up your cask, and after well rummaging it, let it stand till fine.

The Tincture

Take any quantity of the rinds of Seville oranges and lemons pared very thin, so as to contain none of the white, put them into a jar and fill it nearly full of proof or over proof rum or brandy, and let it stand some time to digest.

An excellent and cheap method of making Shrub

To a twenty gallon cask take two quarts of tincture, two gallons of lime or lemon juice, twenty eight pounds of loaf sugar, five gallons of proof rum, and ten gallons of white currant wine, then fill nearly with water, and taste if it meet your approbation, if so, add to the cask to make it full such of the above ingredients as you may consider the most desirable.

N. B. As there is a great deal of trouble in expressing the juice from the lemons and oranges, I would recommend dealers and publicans to purchase the juice prepared, which may be bought in a high state of perfection at Messrs. Lucas’s, Bristol, at about three shillings and six pence per gallon, where also may be had the rinds of either dried.

The best method of making Punch

Put into your bowl, three quarters of a pound of loaf sugar, then in order to make a good sized bowl, take three lemons, rub some of the sugar over them to extract the flavour from the rinds, then pare them as thin as possible, and add the parings as well as all the juice you can extract, and if you like the pulp add that also; (ragged punch is admired in the country, but at the coffeehouses in London, they always send it in strained and quite clear, having only a thin slice of the lemon put into the glass) pour on the same some boiling water, and mix it up well for some time, to extract the flavour of the rinds; and when you find your lemonade is to your liking, then put the spirits to it, which should be done in the following proportions: to every three quarts or thereabout of lemonade, begin by putting in two glasses of rum and one of brandy alternately, till you find it sufficiently strong; it is not well to add water to it when made, but to this quantity one small tumbler of porter or strong beer is a great improvement, as it tends to soften and enrich the punch. Reserve about three slices of lemon to put into the bowl by way of garnish.

Milk Punch

Make a tincture as follows. Pare ten Seville oranges and twelve lemons thin, put the rind in two quarts of rum, and let it steep for a few days, occasionally agitating it. Then put six pounds of loaf sugar into a clean pan, squeeze the above lemons and oranges on the sugar, add two gallons of water, and one gallon of boiling hot- milk; mix all together, and then add the above tincture; filter it through a jelly bag, and it will be transparent and fit for immediate use; but when bottled it should be kept in a cold cellar.

Frisky

To eight quarts of clear spring water, add one pound and a half of fine loaf sugar, and the juice of three lemons, with the yellow part of the rinds, stir it up till the sugar be dissolved, and let it stand till fine; after which, bottle and cork it, and in about ten days it will effervesce, and be very pleasant summer beverage.

Sixpenny worth of Crank

Make a good fourpenny glass-full of warm gin and water with sugar, add a slice of lemon and half a wine glass-full of fine porter.

Note—This will afford the Landlord an extra profit of twenty per cent, and is a liquor which would please his customers.

Roman Purl

This is a beverage, which is held in high estimation by the metropolitans, and by them made in greater perfection than by others. In London it is made from amber ale, with a mixture of gin bitters; the amber ought to be heated by a very quick fire, the gin and bitters put into a pewter half pint, and the ale added to it, at the exact warmth for a person to drink such portion at a single draught.

Capillaire

This is principally sold by confectioners at a very high price, but as it is now much used for sweetening of grog, punch, &c. the following receipt will enable all Publicans to manufacture it themselves, and it is an article they ought never to be without.

Take ten pounds of loaf sugar, two quarts of water, the whites of half a dozen eggs well beat up, put the whole into a stew pan and boil it till you have taken off all the scum, then filter it through a jelly bag, and when nearly cold, add to it a quarter of a pint of fresh orange flower water.

Cherry Brandy 

Take a wide mouth’d bottle and fill it nearly half full of the best Cognac brandy, then take to every two quart bottle half a pound of best loaf sugar grated, and add it to the brandy, shaking it till the sugar be properly dissolved; then cut the stalks off within half an inch of the cherry and prick each in three places with a needle, and drop it into the bottle, and when the bottle has been filled with the cherries, add as much brandy as the bottle will hold; cork it, and at Christmas you may venture to taste it, when I will engage it shall be excellent.

The species of cherries should be morellas, and not the least bruised.

Cherry Brandy

To every gallon of the juice of the cherry, add six quarts of British brandy or clean rectified spirits, one pound of brown sugar, a quarter of an ounce of cinnamon and cloves.

Raspberry Brandy

The plan laid down for the manufacture of cherry brandy, will answer for raspberry brandy likewise.

Caraway Brandy

 Three quarts of brandy one in eight, three pints of water, one pound of loaf sugar, one ounce of caraway seeds, and a quarter of an ounce, of cinnamon; digest them for fourteen days and filter through blotting paper or a flannel bag.

King’s Cordial

Take two quarts of East India Madeira, two quarts of best cherry brandy, a quarter of an ounce of caraway seeds, half a nutmeg grated, two drachms of cinnamon and mace bruised, two pounds of fine loaf sugar, three lemons with the yellow part of the rinds, and one quart of strong green tea; put the whole into a two gallon jar and fill it with water, let it stand ten days, then draw off what is fine, and filter the remainder through blotting paper.

Queen’s Cordial

Take six quarts of cherry brandy, two quarts of sherry, three pints of brandy or three pints of rum, quarter of an ounce of cassia, two drachms of mace, quarter of an ounce of caraway seeds and one of coriander seeds, also the juice of three lemons with the exterior part of the rinds, and two pounds of fine loaf sugar; the spice to be bruised, then fill up with rose water a three gallon cask, let it stand to digest, and when fine it will be fit for use.

Imperial Ratafia

Take half a pound of the kernels of apricots, peaches, and nectarines, and one pound of bitter almonds, bruised; half an ounce of compound essence of ambergris should be dissolved in two quarts of spirits of wine, after which add to the spirits of wine the kernels therein to digest for a few days, put it in the cask, and fill up with spring water, when fine it will be fit for use.

English Noyeau

Take fifteen gallons of pure rectified spirits, one in five, four pounds of bitter almonds bruised, half a pound of dried lemon peel, and twenty eight pounds of Loaf sugar, let it stand to digest in the cask, tap it high, and when you think the almonds &c. are properly incorporated and the liquor is fine, bottle it off. To make it more like the French noyeau, use Cognac brandy, and the kernels of apricots, nectarines, and peaches.

Usquebaugh

Take cloves, nutmegs, and cinnamon, of each- one ounce, coriander add: caraway seeds, two ounces each, four ounces of bitter almonds bruised, half a pound of liquorice root sliced, ten pounds of loaf sugar, and six gallons of British spirits; add also a little saffron to make it the usual colour; fill up with water; let these ingredients digest for some time, say one month, stirring them continually, afterwards filter them through a flannel bag.

Aniseed Cordial

Take one ounce of oil of aniseed, and kill it with a pint of spirits of wine, as directed in peppermint, ten pounds, of loaf sugar, seven gallons of British spirits, one in five, one ounce and a half of alum, powdered, then rummage it well, and fill up with water.

Poppy Syrup

Gather about eight quarts of fresh poppies, cut off the black parts of them, put them in a three gallon jar, and fill up with brandy, there to digest for a week, occasionally shaking the jar; filter it through flannel, and press the poppies to extract all the juice, clarify in two quarts of water three pounds of fine loaf sugar, put the contents in a clean cask or jar, and add a small quantity of cinnamon. In the course of a few weeks it will be fine and fit to bottle.

Bitters

Take one ounce of cardamom seeds, two ounces of Seville orange peel dried, two ounces of gentian root, and steep the whole in two gallons of British gin, there to digest till wanted.

Excellent Bitters are made as follows.

Take a cask that will hold six gallons, and put into it five gallons of reduced gin, one pound and a half of bitter almonds bruised, four ounces of chamomile flowers, and a quarter of a pound of dried lemon peel; put them into the cask to digest, shaking it occasionally, and if not found to be bitter enough, add any of the ingredients that appear most wanted, and filter the same through blotting paper. If publicans were to keep it filtering in a clean decanter in the bar, they would sell it as fast as it would filter; it is a most capital bitter for purl.

Stomachic Tincture  

Make up in the same way as the above, with the addition of two ounces of bruised rhubarb, and also peruvian bark.

Imperial Nectar

Take six gallons of British spirits, six pounds of loaf sugar, one pound of bitter almonds, two ounces of lemon peel, one ounce of cloves, two ounces of cinnamon and six nutmegs; the cloves and cinnamon to be bruised, and the nutmegs grated: fill up with orange or raisin wine, shake the same till the ingredients are properly incorporated, and then let it stand till fine and fit for use. The colour ought to be that of brandy, which can be made so with burnt sugar, or brandy colouring.

Loverage

Take three pounds of celery cut into small slices, half an ounce of mace, one ounce of cinnamon, one ounce of caraway seeds, four pounds of loaf sugar clarified, four gallons of British spirits, fill up with water, shake it occasionally, and then let it stand to digest, and when fine it will be fit for use. 

Cinnamon Cordial

Take a quarter of a pound of dried lemon peel, cardamom seeds four ounces, and half an ounce of cassia lignea killed with spirits of wine, five pounds of clarified loaf sugar, four gallons of strong British spirits, then add saffron to colour, and water to fill up ; agitate it occasionally, and when well incorporated, let it stand till fine: this is considered a very pleasant cordial.

Clove Cordial

Take three gallons of British spirits, one quart of cherry brandy, quarter of a pound of cloves ground to powder, three pounds of loaf sugar, then fill with water, and let it stand till fine

Wormwood Cordial

Take three gallons of rectified spirits, two pounds of loaf sugar, two pennyweights of oil of wormwood to be killed, one ounce of caraway seeds, one ounce of coriander seeds, four ounces of bitter almonds, then fill up the cask with water, let it steep for a fortnight, occasionally shaking it, and when clear it will be fit for use.

Gold Water

Three quarts of Cognac brandy, one in eight, half an ounce of cinnamon, quarter of an ounce of cloves, one drachm of saffron, and one pound and a half of loaf sugar, let these ingredients be put into a vessel to digest, shake it daily for ten days, and then filter it through cap paper. Add to the quantity when filtered enough pure water to make up five quarts.

Orange Cordial

Take two dozen Seville oranges, six lemons, pare off all the yellow part of the rinds, steep the same in the best French brandy for about a week, clarify five pounds of the best loaf sugar, then squeeze all the juice from the oranges and lemons,, and put the whole into the cask, add also three quarts of water, and fill up- with the best brandy, let it stand for three or four months, then bottle it off, and it will be a very fine cordial.

Excellent Lemonade

To the rinds of ten lemons pared very thin, put one pound of fine loaf sugar, and two quarts of spring water boiling hot; stir it to dissolve the sugar, let it stand twenty four hours: covered  close; then squeeze in the juice of the tea lemons, add one pint of white wine, boil a pint of new milk, pour it hot on the ingredients, when cold, run it, through a close filtering bag, when it will be fit for, immediate use.

N. B. By using about three Seville oranges to the above, you will impart to it a very agreeable perfume, but in general it is preferred unscented, and made from lemons only.

Citron Cordial

Take four quarts of French brandy, and add the following ingredients to make up two gallons: six citrons, one pound of Turkey figs, half a pound of prunes, quarter of an ounce of cloves, and two pounds of loaf sugar, then fill up with water.

The above ingredients, excepting the sugar, must be bruised in a mortar to a pulp, and steeped in part of the spirit for some time before being put into the cask.

N. B. If you wish it to be of a verdant hue, you must use the liquor of boiled spinage, and substitute a rectified British spirit in place of brandy, and leave out the prunes.

Clary Cordial

Take a handful of clary flowers, and steep them in brandy for about a week; then put into the cask half an ounce of ginger, quarter of an ounce of cinnamon bruised, two pounds of loaf sugar, one gallon of brandy, and then fill up with water.