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WEHMAN BROS.' BARTE NDE RS' GUIDE.
87
CORDIALS, SYB'C':E'S
a.nd.
:E:X'l'RAC'l'S
I
•
ANISEED CORDIAL.
One.quarter ounce oil of an iseed,
Five pin ts spfrit of wine
(tiO
0 . P .),
.
E!even
pint.~
of cordial syrup.
First !11Ssolv.e the oil in the spirit b y 8haking .both " 'ell
to–
gether
10
the JO.I', and then add the syrup. a.gain agitating
brisk ly.
If
the mixture be at a ll cloudy, tine with alnm a11d
salts of tartar.
CARAWAY CORDIAL.
One.qua r ter ounce of Englfah oil of
CR~way,
Three and one-h alf pints of spirit
ot:
wiu" (60 O. P.},
T hir teen pints of cordial SJ;>irlt.
Dissolve th e oil in the spirit as above, add the syr up, and if
necessar y fine with alum and tartar.
CINNAMON CORDIAL.
One.quarter ounce of oil of cinnamon,
Five pints of rectified spirit (60 O. P.) ,
Ten pints of cordial syr up,
Four pints of bolling water,
Color with b urned sugar.
/
1
T he oil a nd coloring matter sboulrl
be
·well shaken with a
small qua ntity of spirit, then added to the r.,m11.inder a nd
the whole agitated brisk ly. Add the boiling wa ter
to
~he
syr up, and ha ving mixed th em let them
be
added
to
the Jar
containing the spirit.
If
necessar y, tine down with alum.
CLOVES CORDIAL.
One-qua rter ounce of English oil of cloves,
Five \)ints of r11ctiflecl spirit (60 O. P.},
Colorrng, a sufficiency:
Eleven pints of cordial syrup.
1
Dis!lolve the oil in the spirit
llS
before, add tbe syrup,
1'
shake a ll together, and if
no~
brigqt in a 'few hours, fine
with alum a nd t.artnr.