“Madame Anne’s Liqueur.”—Put into a jar a gallon of brandy or extra good whisky, with 4lb. of white currants, 4lb. loaf sugar, 1oz. of ground cinnamon, 1oz. of cloves, and 1oz. ground bitter almonds; shake these all well together, and let it stand closely covered for three or four weeks, shaking the jar two or three times a day all the time. Strain it off through very fine muslin, let it stand to settle, then bottle, pouring it off very carefully. A secret well known to old liqueur makers was the fragrance imparted to most liqueurs by the use of flowers, which were left shut up in the casks or jars to be used for three days to a week, the container being closely corked down. The liqueur was then poured in the very instant the flowers were removed. A magnolia flower tied to a string and hung in this way will give a most delicious though indescribable bouquet to a large jar.