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Other
Cordials
a?id
Bitters
mixture
of
a
gallon
of
brandy,
the
peel
of
two
oranges
and
a
lemon,
a
pint
each
of
orange
juice
and
lemon
juice,
and
five
pints
of
syrup
(containing
four
pounds
of
sugar). Strain,
and
bottle.
To make
Cassis,
—
Digest
for
a
week,
in
a
covered
vessel,
a
mixture
of
a
gallon
of
rectified
spirits,
half
a
gallon
of
water,
two
ounces
of
cinnamon,
and
sixteen
bruised
cloves.
At
the
end
of
the
week
add
a
gallon
of
black
currants,
and
digest
for
a
further
two
months.
Press
and
strain,
and
add
half
a
gallon
of
syrup
(containing
eight
pounds
of
sugar).
To
?nake
C/itrry
Brandy,
—
Digest
for
three
months,
in
a
closed
vessel,
a
mixture
of
a
gallon
of
good
brandy
and
a
gallon
of
fresh
cherries,
of
which
about
one-quarter
of
the
stones
have
been
broken.
Strain,
and
add
two
pounds
of
loaf
sugar.
To
make
Creme
de
Cacao,
—
Mix
a
gallon
of
rectified
spirits
with
six
pints
of
water,
two
and
a
half
pints
of
syrup
(containing
two
and
a
half
pounds
of
sugar),
and
six
and
a
quarter
ounces
of
Bush's
essence
of
cocoa.
To
make
Creme
de
Cacao
[another
way),
—
Digest
for
a
month,
in
a
covered
vessel,
a
gallon
of
rectified
spirits,
a
quart
of
water,
two
pounds
of
caracca,
roasted
and
bruised
cocoa-nuts,
a
pound
of
West
Indian
cacao-nuts,
and
a
shred
of
vanilla.
Add
a
quart
of
syrup
(containing
two
pounds
of
sugar).
Strain,
and
bottle.
To
make
Creme
de
CafL
—
Digest
for
a
month,
in
113
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