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CORDIALS.
gallons
;
water,
four
gallons
;
six
large
citrons
,
fresh
balm
leaves,
half
a
pound.
Put
the
fruit
in
the
spirit,
and
macerate
for
four
days
;
then
pour
the
water
on
the
balm
leaves,
and
steep
for
half
an
hour,
and
then
strain
the
liquor
on
the sugar,
and
lastly
add
the
spirit.
Creme
d'
Orange.
Sliced
oranges,
six
dozen
;
orange
flower
water,
one
gallon
;
clean
spirit,
four
gallons
;
English
saffron,
half
an
ounce.
Macerate
for
two
weeks,
and
then
add
twenty
pounds
of
white
sugar,
and two
gallons
of
honey
dissolved
in
ten
gallons,
of
clean,
clear
water.
Eau
de
Melisse.
Spirit
of
lemon
peel,
two
quarts
;
spirit
of
nutmegs,
one
quart
;
spirit
of
coriander,
one
quart
;
spirit
of
rosemary,
one
pint
;
spirit
of
marjoram,
one
pint
;
spirit
of
thyme,
one
pint
;
spirit
of
hyssop,
one
pint
;
spirit
of
cassia,
one
pint
;
spirit
of
sage,
one
pint
;
spirit
of
aniseed,
one
pint
;
spirit
of
cloves,
one
pint
;
spirit
of
angelica,
one
pint
;
honey,
two
gallons
;
whiskey,
four
gallons
;
water,
three
gallons.
Mix
the
honey
and
water
;
then
mix
the
whole
mass.
Allow
it
to
stand
for
four
days.
Color
with
half
an
ounce
of
bruised
cochineal.