Orgeat Syrup.—Blanch 1lb. of sweet almonds and 1oz. of bitter ones, then mince and pound them in a marble mortar to a smooth paste, moistening them with the juice of half a lemon; when pounded, add to it a pint of barley-water, and rub it all through a sieve, or wring it through a tammy. Now pour a little of the strained liquid back on to the sediment that did not go through the sieve, and mix it well together; add to this another pint of barley-water, and wring this also through the tammy, add it to the first lot, and to each pint of liquid allow 1¼lb. of sugar and a drachm each of orange flower water and of rectified spirit. Bottle, and cork closely. With this the Americans make orgeat lemonade thus: Rub the rim of a soda water glass with a piece of freshly cut lemon peel, then put into it half a wineglassful of orgeat syrup, the strained juice of half a lemon, and fill up with a “split” of iced soda water. Mind the glass itself is very cold for this.