Put into a jar French brandy, and rose or peach leaves, in the
proportion of a quart of the former to half a pint of the latter. Let
them steep together, till the strength is obtained from the leaves--then
turn off the brandy, squeeze the leaves dry, throw them away, and put
fresh leaves to the brandy. Continue to go through the above process
until the brandy is strongly impregnated with the leaves--then turn the
brandy off clear, and bottle it--keep it corked tight. Lemon or orange
peel, and peach meats, steeped in a bottle of brandy, give it a fine
flavor. It takes the rind of three or four lemons, or a quarter of a
pound of peach meats, to flavor a pint of brandy. When all the brandy is
used, put in more, with a few fresh rinds. Spice brandy is very nice to
season cakes, puddings, and mince pies.