187 / 308
LIQUORS
AND
RATAFIAS.
187
paratus;
continue
distilling
while
slowly
heating,
until
absolutely
light,
colorless
kirschwasser
is
distilled
over
to
the
condenser.
This
distillate
is
distilled
over
again,
and
filled
into
bottles.
Many
trials
have
been
made
to
find
an
equivalent
for this
ex-
cellent
cordial,
but
in
vain;
never
take
any
but
the
genuine
im-
ported
Basle
kirschwasser.
237.
UUbtrra
Coririal.
Infuse
any
quantity
of
red
bilberries
in
a
wide-necked,
large
bottle
with
enough
cognac
to
cover
them;
cork
the
bottle,
place
it
on
a
sunny
spot,
and
let
it
stand
until
the
berries
have
lost
their
red
color.
Filter,
add
to
each
quart
of
liquor
one
pound
of
refined
sugar-syrup,
and
bottle.
It
is
a
favorite
drink
in
Sweden
and
Russia.
238.
UeneMctme.
The
active
part
of
the
genuine
Benedictine
cordial
is
com-
posed
nearly
exclusively
of
plants
growing
on
the
steep
precipices
of
Normandy;
they
are
gathered
and
infused
at
the
time
when
the
sap
rises,
and
the
blossoms
spring
forth.
These
herbs,
grow-
ing
near
the
sea,
are
saturated
with
bromine,
iodine,
and
chlo-
ruret
of
sodium,
and
develop
and
keep
their
healing
power
in
the
alcoholic
liquids;
only
best
cognac
is
used
for
infusion.
230.
J3i0t)op
CorMal.
Peel
twelve
bitter
oranges,
infuse
the
rind
with
one
quart
of
old
Jamaica
rum
or
arrack
de
Batavia
in
a
well-covered
tureen
for
twenty-four
hours;
strain
the
fluid,
and
fill
it
into
small
bot-
tles,
cork,
and
seal.
Use
two
tablespoonfuls
of
this
essence
to
a
bottle
of
claret,
and
sweeten
to
taste.
240.
Bitter-Orange
CorMal.
Put
the
rind
of
six
thinly
peeled
bitter
oranges
in
a
stone
pot,
add
the
filtered
juice
of
the
fruit
and
two
quarts
of
best
brandy;