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LIQUORS AND RATAFIAS.
97
290.
l\lnrfoit '.lmonr.
A very fine cordial which may be made in different ways.
If
you have a distilling apparatus, distil three quarts of alcohol
with the rind of four thinly peeled lemons, one-fifteenth ounce
of lemon oil, one-thirtieth ounce of bergamot oil; stop when the
distillate shows
60°
to
70°
Tralles; distil anew with one quart
of milk, dye the entire distillate with cochineal tinctures lightly
red, and add two quarts of sugar syrup.
BY INFUSION.
Ten drops of clove essence, five drops of nutmeg essence, and
a few drops of lemon essence are mixed with two quarts of al–
cohol of 83°; color with cochineal tincture slightly red, and add a
syrup out of four pounds of sugar in one quart of water. Let the
mixture stand four weeks; stir or shake daily, then filter and
bottle.
291.
'.lnotlJcr.
Mash three fine peeled celery roots with the green sprigs on
them; add four and a half quarts of brandy; distil this mixture
with a spoonful of salt in a retort. The obtained product is mixed
with three-fourths of a pound of roasted and pulverized cocoa
beans, one-fourth of an ounce of cut vanilla, and three pounds
of refined sugar; let it stand for a week; color with a cochineal
tincture slightly red, and filter.
292.
lJlrrsico.
This fine cordial must be taken only in small doses, as it con–
tains hydrocyanic acid , Peel half a pound of peach-pits, and
half a pound of apricot-pits, mash them, and infuse the mash
with one-eighth of an ounce of fine cinnamon in four quarts of
cognac; infuse in a large bottle a week in the sun; filter; purify
two pounds of loaf-sugar in one pint of water, st.rain, and let it
get cool; mix this syrup with the liquor, and fill into bottles.