135 / 256
CORDIAL,
QUINCE.
135
syrup
made
of
42
lbs.
of
sugar,
and
4f
gallons
of
water.
(See
No.
7.)
Color
yellow,
with
a
tincture
of
saffron.
(See
No.
91.)
109.
Cordial,
Peach.
12
lbs.
of
peaches
and
kernels
mashed
to
a
pulp
;
lot
tnem
ferment
for
eight days,
and
then
boil
for
2
minutes
in
7
gahons
of
white
plain
syrup.
(See
No.
7.)
Strain,
then
add
3
gallons
of
alcohol,
95
per
cent.
Color
yellow,
and
filter.
(See
No.
91.)
110.
Cordial,
Peppermint,
^
ounce
of
.11
peppermmt
dissolved
in
3
gallons
of
alcohol
tf5
per
cent.
;
add
7
gallons
of
w^hite
plain
syrup.
(See
No.
7.)
Filter.
111.
Cordial
Persicot.
3
lbs.
of
peach
kernels.
6
ounces
of
lemon
peel.
2
do.
cinnamon.
^
do.
cloves.
^
do.
nutmegs.
Macerate
for
24
hours
in
3^
gallons
of
alcohol,
95
per
cent.,
and
3|
gallons
of
water.
Distil
from
off
the
water
3
gallons
of
flav
ored
spirit,
then
add
7
gallons
of
white
plain
syrup.
(See
No.
7.)
Color
peach-blossom
color,
with
tincture
of
cochhieal.
(See
No.
93.)
1
12.
Cordial,
Quince.
48
ounces
of
quinces,
grated,
macerate
for
8
days
in
gallons
of
alcohol
9S
per
cent.,
and
3i
gallons
of
water.
Distil
from
oft'
the
waier,
3
gallons
of
flavored
spirit,
add
7
gallons
of
white
plai:!
syrup.
(S
No.
7.)