135 / 256
COEDIAL, QUINCE.
135
syrup made of 42lbs. of sugar, and gallons of water.
(See Ifo. 7.)
Color yellow, with a tincture of saffron. (See No. 91.)
109. Cordial, Peach.
12 lbs. of peaches and kernels mashed to a pulp; let
them ferment for eight days, and then boil for 2 minutesin
7 gallons of white plain syrup. (See No. 7.) Strain, then
add 3 gallons of alcohol, 95 per cent.
Color yellow, and filter. (See No.91.)
•
110. Cordial,Peppermint.
a ounce of oil pepj)ermint dissolvedin 3gallonsofalcohol
95 per cent.; add 7gallons of white plain syrup. (SeeNo.
7.) Filter.
111. Cordial Persjpot.
3 lbs. of peach kernels.
6 ounces of lemon peel.
2 do. cinnamon,
a -do. cloves,
a do. nutmegs.
Macerate for 24 hours in 3^ gallons of alcohol, 95 per
cent., and 3^ gallons of water. Distil from off the water 3
gallons of flavored spirit, then add 7 gallons of white plain
syrup. (See No. 7.)
Color peach-blossom color, with tincture of cochineal.
(See No. 93.)
112. Cordial, Quince.
48 ounces of quinces, grated, macerate for 8 days in 3J
gallons of alcohol 95 per cent., and 3i gallons of water.
Distil from off the water, 3 gallons of flavored spirit, add
7 gallons of white plain syrup. (Sse No.,7.)