Noyau
Take one and one-half gallons of French brandy, one in five, six ounces of the best French prunes, two ounces of celery, three ounces of the kernels of apricots, nectarines, and peaches, and one ounce of bitter almonds, all gently bruised, two pennyweights of essence of orange peel, two pennyweights of essence of lemon peel, one and one-half pounds of loaf sugar. Let the whole stand ten days or a fortnight. Then draw off, and add to the clear noyau as much rose-water as will make up to two gallons.