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GIGGLE WATER
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23. CORIANDER CORDIALi
5^ pound coriander seeds,
ounce of caraways, and
the peel and juice of orange to every gallon of proof
spirit.
24. GINGER CORDIAL
Pick I pound of large white currants from their stalks,
lay them in a basin, and strew over them the rind of an
orange and a lemon cut very thin, or
teaspoonful of
essence of lemon, and i ounce and one-half of the best
ground ginger, and i quart of good whiskey. Let all lie
for 24 hours. If it tastes strong of the ginger, then strain
it; if not, let it lie for 12 hours longer. To every quart
of strained juice add i pound of loaf sugar pounded.
When the sugar is quite dissolved, and the liquor appears
clear, bottle it. This cordial is also extremely good made
with raspberries instead of currants.
25. LEMON CORDIAL
Pare off very thin the yellow rind of some fine lemons.
Cut the lemons in half and squeeze out the juice. To
each pint of the juice allow 3/2 pound of loaf sugar. Mix
the juice, the peel, and the sugar together. Cover it and
let it set 24 hours. Then mix it with an equal quantity
of white brandy. Put it into a jug, and let it set a month.
Then strain through a linen bag and afterward through
blotting-paper before you bottle it.