_Nectar Cordial._--1 oz. oil of bitter almonds, ½ oz. oil of orange, ½ oz. oil of cloves. Dissolve them in 1 gal. pure spirits, and add 1 gal. white-sugar syrup and 2 gal. of Teneriffe wine. _Noyeau._--This cordial is generally drunk by ladies, and requires to be very sweet. Take 1 oz. oil of bitter almonds, ½ oz. oil of orange, ¼ oz. oil of cinnamon. Dissolve in 2 gal. pure spirits, and add 1 gal. syrup of white sugar. _Noyeau Ratafia._--120 peach or apricot kernels, bruised, 2 qt. proof spirit or brandy, 1 lb. white sugar; digest for a week, press, filter. _Orange._--As lemon, using ½ lb. fresh orange peel per gal. _Orange Brandy._--2 oz. oil of orange, 10 drops oil of neroli, 1 lb. essence of orange, 1 gal. syrup of gum arabic, 4 bar. pure spirits. _Orange Elixir._--(_a_) To 5 gal. pure spirits add ½ lb. orange peel, ¼ lb. calamus root, ¼ lb. hops. After macerating for one week, strain, and add 1 gal. sugar syrup, and colour with sugar colouring. (_b_) Dissolve in 3 gal. pure spirits, 1 oz. oil of orange, ¼ oz. oil of calamus, add 1 gal. white-sugar syrup, and colour the whole with sugar colouring. _Orange-flower Ratafia._--2 lb. fresh orange petals, 1 gal. proof spirit, 2½ lb. white sugar; as clove pink; 1 dr. neroli may replace the orange-flower. _Orange Gin._--The rinds of 8 Seville oranges and 8 large lemons, cut very thin, put into 1 gal. gin for 4 days. Then strain off the spirit from the rinds. Have ready 4 lb. loaf sugar boiled in 1 pint water, which must be thrown into the spirit boiling hot and well stirred, to cause it to mix well together. When cool, bottle. _Orgeat._--To milk of blanched sweet almonds, 2 lb., add 2 dr. oil of bitter almonds, 1 dr. oil of orange, 1 gal. white-sugar syrup, ½ gal. spirit. _Parfait Amour._--(_a_) Macerate in 10 gal. pure spirit, 2 oz. orris root, 4 oz. raisins, 2 oz. figs, for one week. Then dissolve ¼ oz. oil of lemon, 1 dr. oil of cinnamon, 1 dr. oil of juniper, 1 dr. oil of calamus, 1 dr. oil of cloves, 1 oz. oil of vanilla. Colour by sugar colouring, and add 4 gal. white-sugar syrup: it is then filtered through a woollen filtering-bag, and filled in bottles. (_b_) 3 lb. sugar per gal., flavoured with yellow rind of 4 lemons, and a teaspoonful of essence of vanilla; coloured with cochineal. _Peach Brandy._--(_a_) 1 lb. essence of peach, 1 gal. syrup of gum arabic, 1 oz. acetic ether, 1 oz. pineapple ether, 4 bar. pure spirits. (_b_) Mash 18 lb. of peaches, with their stones; macerate them for 24 hours with 4¾ gal. of 95 per cent. alcohol and 4 gal. water. Strain, press, and filter; add 5 pints white plain syrup. Colour dark yellow with burnt sugar colouring.