Rowan Whiskey.—Choose ripe and red mountain ash berries, prick them a little, and put them into a large jar with alternate layers of crushed sugar candy, using equal weight of candy and fruit, and pour on to it some good whiskey, in the proportion of a gallon for every 7lb. of fruit. (This is a Russian recipe, in which vodka is used, but the giver of it said whiskey was the nearest available spirit. It certainly makes a good liqueur.) It should stand for a fortnight at least, before straining and filtering.