Gin, Sloe.—This is made in precisely the same way as damson gin, and both admit of some slight variations, such as the addition of a clove or two, one or two bitter almonds, a strip of finely peeled lemon rind to each bottle, or the use of syrup instead of the sugar-candy, the syrup being made either from sugar or sugar-candy. It is well to remember that bullaces, cherries, currants of all colours (only adding a few currant leaves), raspberries, blackberries, sloes, &c., can all be made into liqueur in this way, the sloes being especially good. Apricots and greengages are also good this way, but still better to most tastes if good brandy or white rum be substituted for the gin. Pineapple is also excellent with this treatment.