747. _Essence of Nutmeg._--Is made by dissolving one ounce of the essential oil in a pint of rectified spirits. It is an expensive but invaluable mode of flavoring, in the arts of the cook or confectioner. 748. _To make Essence of Celery._--Soak for a fortnight half an ounce of the seeds of celery in one gill of brandy. A few drops will flavor a pint of soup or broth equal to a head of celery. 749. _Tincture of Lemon-peel._--Fill a wide-mouthed pint bottle half full of brandy; when a lemon is used, pare off the rind very thin, and put it into the brandy. In two weeks the spirit will be strongly impregnated with the flavor of the lemon. 750. _To test the purity of Spirits._--See if the liquor will burn away entirely: or, place a hollow ivory-ball in it; the deeper the ball sinks, the lighter the liquor, and consequently more spirituous. 751. _To purify Olive Oil._--Turn the oil into a crock or bottle, and pour in a quantity of pure water; shake the vessel vigorously, and let it stand two hours. The mucilaginous matter which is the cause of rancidity, will be separated from the oil, and remain in the water. The oil can be decanted, and re-bottled for use. 752. _To preserve Eggs._--The most simple and easy mode of preserving eggs, is to rub the outside of the shell, as soon as gathered from the nest, with a little butter, or any other grease that is not fetid. By filling up the pores of the shell, the evaporation of the liquid part of the egg is prevented; and either by that means, or by excluding the external air, which Fourcroy supposes destroys the milkiness which most people are fond of in new-laid eggs, that milkiness will be preserved for mouths, as perfect as when the egg was taken from the nest. 753. _Cream preserved in Long Voyages._--Mix with a quantity of fresh rich cream half its weight of white sugar in powder; stir the whole well together, and preserve it in bottles well corked. In this state it is ready to mix with tea or coffee, and has continued in good condition during a voyage to America. 754. _To preserve Hazel Nuts in great perfection for many months._--Hazel nuts may be kept a long time in full kernel by burying them in earthen pots, well closed, a foot or two in the ground. They keep best in gravelly or sandy places. 755. _Easy Method of preserving Animal Food._--Fresh meat may be kept for nine or ten days perfectly sweet and good, in the heat of summer, by lightly covering the same with bran, and hanging it in a high and windy room; a cupboard full of small holes, or a wire safe, is recommended to be placed in such a room, to keep away the flies. 756. _To purify Lemon-juice._--Add one ounce of pulverized, well burnt charcoal, to a quart of lemon-juice; after standing twelve hours, filter the juice through white blotting-paper; it will keep good several years in a cellar, in a bottle, well corked; a thick crust will form beneath the cork, and the mucilage will fall to the bottom.