132 / 158
Jl^oMt JMalrr
WS^lntu
it
stand
five
weeks.
Afterward
strain
it
and
bottle
for
use.
STRAWBERRY
OR
RASPBERRY
COR-
DIAL
Sugar
down
the
berries
overnight,
using
more
sugar
than
you
would
for
the
table,
about
half
as
much
again.
In
the
morning
lay
them
in
a
hair
sieve
over
the
basin
;
let
them
remain
until
evening,
so as
to
thor-
oughly
drain.
Then
put
the
juice
in
a
thick
flannel
bag
;
let
it
drain
all
night,
being
care-
ful
not
to
squeeze
it,
as
that
takes
out
the
brightness
and
clearness.
All
this
should
be
done
in
a
cool
cellar,
or
it
will
be
apt
to
sour.
Add
brandy
in
the
proportion
of
one-third
the
quantity
of
juice,
and
as
much
more
sugar
as
the
taste
demands.
Bottle
it
tightly.
It
will
keep
six
or
eight
years,
and
is
better
at
last
than
at
first.
WHISKEY
CORDIAL
Take
one
ounce
of
cinnamon,
one
ounce
of
ginger,
one
ounce
of
coriander
seed,
one-half
ounce
of
mace,
one-half
ounce
of
cloves,
one-
half
ounce
of
cubebs.
Add
three
gallons
of
proof
spirit
and
two
and
one-half
quarts
of
water,
and
distill.
Now
tie
up
one
and
one-
third
ounces
of
English
saffron,
one
pound
1^9