Peach.—Peel and slice six fairly ripe peaches over a basin, so as to lose none of the juice, then add the kernels, lightly bruised, and 3oz. to 4oz. crushed sugar candy, and pouring over it all lastly a bottle of good brandy, and let it stand closely covered for six weeks. Now strain and bottle, corking down closely. Some people prefer adding the sugar in a clear syrup when the liqueur has been strained, as then they can regulate the sweetening to taste. (N.B.—This remark applies to almost every kind of home-made liqueur.) Or: Peel and halve six good ripe and large peaches, and arrange them in layers, with the hollow upper-most in a large glass jar, placing a blanched kernel in every second half peach; strew caster sugar over each layer, covering the top layer rather more thickly, and using about ⅓lb. in all. Let this star