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I^otne
J«atre
amines
GOLD
CORDIAL
Take
one
pound
of
the
roots
of
angelica,
sliced,
two
ounces
caraway
seeds,
two
ounces
cinnamon,
a
few
cloves,
one-quarter
pound
figs
sliced,
one-quarter
pound
licorice
root
sliced,
two
and
three-quarters
gallons
proof
spirit,
one-half
gallon
water.
Digest
two
days
and
draw
off
by
a
gentle
heat
till
the
feints
begin
to
rise;
hanging
in
a
piece
of
linen,
fastened
to
the
mouth
of
the
worm
one-quarter
ounce
of
English
saffron.
Then
dissolve
two
pounds
of
sugar
in
one
and
one-half
pints
of
rose-water,
and
add
to
it
the
distilled
liquor.
The
above
cordial
de-
rives
its
name
from
a
quantity
of
leaf
gold
being
formerly
added
to
it,
but
this
is
now
generally
disused.
LEMON
CORDIAL,
NO.
1
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
one-half
pound
of
loaf
sugar.
Mix
the
juice,
the
peel,
and
the
sugar
to-
gether.
Cover
it
and
let
it
set
twenty-four
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
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