1863 The manufacture of liquors, wines, and cordials

232

CORDIALS.

water, four gallons ;

six large citrons , Put the fruit in

gallons ;

fresh balm leaves, half a pound.

the spirit, then pour the water on the balm leaves, and steep for half an hour, and then strain the liquor on the sugar, and and macerate for four days ;

add the spirit.

lastly

Creme

dozen

Sliced

six

d' Orange.

oranges,

;

orange flower water, one gallon ;

four

clean spirit,

gallons ; Macerate for two weeks, and then add twenty pounds of white and two gallons of honey dissolved in ten English saffron, half an ounce. sugar,

gallons, of clean, clear water.

Eau de Melisse.

Spirit of lemon peel,

two quarts

;

spirit of nutmegs, one quart ;

spirit of coriander,

spirit of rosemary, one pint ;

one quart ;

spirit of

thyme, one pint ;

marjoram, one pint ; spirit of hyssop, one pint ; spirit of sage, one pint ; spirit of cloves, one pint ;

of

spirit

spirit of cassia, one pint ; spirit of aniseed, one pint ; spirit of angelica, one

honey, two gallons ;

whiskey, four gallons ;

pint ;

Mix the honey and water ;

water, three gallons.

Allow it to stand for

then mix the whole mass.

Color with half an ounce of bruised

four days.

cochineal.