Damson.—Choose ripe, sound fruit, and prick them in several places with a darning needle. Have ready, clean, dry, and wide-mouthed bottles, and drop in the damsons, about half filling them, and shaking in, as you do so, from 1½oz. to 2oz. of crushed sugar-candy, and the kernels of five or six damsons, or as many bitter almonds (shred), and fill up with good unsweetened gin; cork the bottles tightly, and store in a dry place for two or three months, shaking the bottles every few days; then strain off, bottle, and cork down closely. Improves by keeping.