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WLint^
gallon,
and
this
need
not
be
very
fine.
The
addition
of
one-quarter
dram
of
bruised
pimento,
or
two
drops
of
the
oil
for
every
ounce
of
cloves,
improves
this
cordial.
CORIANDER
CORDIAL
One-third
pound
coriander
seeds,
one-
third
ounce
of
caraways,
and
the
peel
and
juice
of one-half
orange
to
every
gallon
of
proof
spirit.
GINGER
CORDIAL
Pick
one
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
one-half
teaspoon-
ful
of
essence
of
lemon,
and
one
ounce
and
one-half
of
the
best
ground
ginger,
and
one
quart
of
good
whiskey.
Let
all
lie
for
twenty-four
hours.
If
it
taste
strong
of
the
ginger,
then
strain
it;
if
not,
let
it
lie
for
twelve
hours
longer.
To
every
quart
of
strained
juice
add
one
pound
of
loaf
sugar
pounded.
When
the
sugar
is
quite
dis-
solved,
and
the
liquor
appears
clear,
bottle
it.
This
cordial
is
also
extremely
good
made
with
raspberries
instead
of
currants.
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