GILLIFLOWER WINE. To three gallons of water put six pounds of the best raw sugar; boil the sugar and water together for the space of half an hour, and keep skimming it as the scum rises. Let it stand to cool, beat up three ounces of syrup of betony with a large spoonful of ale yeast, and put it into the liquor. Prepare a peck of gilliflowers, cut from the stalks, and put them in to infuse and work together for three days, the whole being covered with a cloth. Strain it, and put it into a cask; let it settle for three or four weeks, and then bottle it. GINGER BEER. To every gallon of spring water add one ounce of sliced white ginger, one pound of lump sugar, and two ounces of lemon juice. Boil the mixture nearly an hour, and take off the scum; then run it through a hair sieve into a tub, and when cool, add yeast in the proportion of half a pint to nine gallons. Keep it in a temperate situation two days, during which it may be stirred six or eight times. Then put it into a cask, which must be kept full, and the yeast taken off at the bunghole with a spoon. In a fortnight, add half a pint of fining to nine gallons of the liquor, which will clear it by ascent, if it has been properly fermented. The cask must still be kept full, and the rising particles taken off at the bunghole. When fine, which may be expected in twenty-four hours, bottle and cork it well; and in summer it will be ripe and fit to drink in a fortnight. GINGER DROPS. Beat two ounces of fresh candied orange in a mortar, with a little sugar, till reduced to a paste. Then mix an ounce of the powder of white ginger, with a pound of loaf sugar. Wet the sugar with a little water, and boil all together to a candy, and drop it on white paper the size of mint drops. These make an excellent stomachic.