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36
GIGGLE WATER
with good vinegar, or three teaspoonfuls of lemon juice.
Beat it from time to time, adding a little of the seasoned
water. When you obtain a complete solution, gradually
add the foaming liquid to the cordial, stirring all the
while. Then stir for 15 minutes after it is all added, and
let it rest for 3 days; by that time the cordial will be
bright and clear. The above quantity is sufficient to clarify
25 gallons of cordial.
67. TO MAKE SYRUPS FOR THE MANUFAC
TURE OF CORDIALS & LIQUORS
Take i pint of water to every 2 pounds of sugar used;
this proportion will make a fine syrup, about 32° Baume,
but the manufacturer often requires weaker syrups when
preparing inferior cordials, and the easiest method of
ascertaining the proper point of concentration is by the
use of that variety of Baume's hydrometer, called a sac-
charometer. Beat up the whites of 2 eggs (if you are
clarifying about 10 pounds of sugar, or mix in this pro
portion) until it is very frothy, and then mix in with the
rest.
68. KING'S CORDIAL
Dissolve in pint of proof spirits,
drachms each
of the oils of caraway and cinnamon; extract the stones
from 3 pounds of black clierries, and mash the fruit in
a pan; grate i nutmeg; take 2 quarts of Madeira wine,
2 quarts of brandy, and i gallon of syrup; mix all to
gether, and color with red saunders wood.