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 too far; bottle it the next day, let it stand three or four days to take off the fiery taste of the still; then cork it well, and it will keep a long time.

Take a pound of sweet almonds well peeled, the flowers of lemons and oranges as much as you please, which must be divided into three equal parts; after this you must put a third part of the flowers upon a white linen cloth in a sieve strewing upon the flowers half of the almonds, which you must strew with another third part of the flowers; and then the rest of your almonds, which you must cover with the remainder of your flowers, so that the almonds must always be in the middle of the flowers in the sieve; leave them together for six days, renewing and changing them every day; then beat the almonds in a mortar, and press them in a white linen cloth till they issue out clear oil; then stop it up close in a vessel, and let it stand in the sun eight days.

Take sweet almonds well peeled and beat, with as much jessamine as you please; lay them row upon row, and let them lie in a moist place for ten days or more; then take them away and squeeze