150 / 230
150
THE
COMPLETE
PRACTICAL
DISTILLER.
and
as
many
gallons
of
rose-water
as
will
make
up
the
ratafia
to
20
gallons.
Steep
the
kernels
and
almonds
for
ten
days
;
then
draw
off
for
use.
This
quantity
will
take
10
pounds
of
loaf-sugar
to
sweeten
it
;
but
as
some
may
not
like
i
1;
so,
it
had
better
be
sweetened
by
a
few
gallons
at
a
tim
J,
as
it
is
wanted.
METHOD
OF
MAKING
LOVi
QE
CORDIAL.
This
cordial,
which
has
been
in
use
for
a
long
time,
can
be
made
thus
:
—
Take
of
the
fresh roots
of
lovage,
valerian,
celery,
and
sweet-fennel,
each
4
ounces
;
of
es-
sential
oil
of
caraway
and
savin,
each
1
ounce
;
spirits
of
wine,
1
pint
;
12
gallons
of
proof-spirits
;
loaf-sugar,
12
pounds.
Steep
the
roots
and
seed
in
the
spirits
fourteen
days.
Dissolve
the
oils
in
the
spirits
of
wine,
and
add
them
to
the
undulcified
spirit
cordial
drawn
off
from
the
other
ingredients;
dissolve
the
sugar
in
the
water
for
making
up
;
fine,
if
necessary,
with
alum.
PROCESS
OF
MAKING
CITRON
CORDIAL.
Take
of
Smyrna
figs,
14
pounds;
spirits,
12
gallons.
Infuse
for
one
week
;
draw
off,
and
add
to
the
clear
spi-
rituous
infusion
essence
of
orange
and
lemon,
each
1