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CORDIAL.
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liquor, however, become milky, an addition of
pure spirits will often rectify the evil.
It is frequently necessary to filter cordials
which are not perfectly fine. This may be
done by adding or mixing a small quantity of
magnesia with the article requiring filtration;
then run it through a fine, clean wine-bag.
The best plan for dealers who make large
quantities of cordials, is to have
three
barrels of
sweetened spirits ready prepared, of about 65
· u. p: The one containing two pounds of sugar
to the gallon, the second three pounds, and the
third four pounds to the gallon, so that any
sweetp.ess required may soon be obtained. The
essential oils to be cut in strong alcohol, may
be in the proportion of one drachm to the pint,
and should not be used until having stood, say
from twelve to twenty-four hours. The best
plan is to have all the different solutions of the
oils which may be required on hand, which
will considerably expedite the manufacture of
whatever kind may be demanded.
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