1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

COEDIAL, QUINCE. 1-35 Byrup made of 42lbs. of sugar, and 4f gallons of water. (See No. 1.) Color yellow, with a tincture of saffron. (See No. 91.) 12 lbs. of peaches and kernels mashed to a pulp; lei them ferment for eight days, and then boil for 2 minutes in Y gallons of white plain syrup. (See No. Y.) Strain, then add 3 gallons of alcohol, 95 per cent. Color yellow, and filter. (See No. 91.) 110. Cordial,Peppermint. ^ ounce of cil peppermint dissolvedin 8 gallons ofalcohol »5 per cent.; add 7 gallons of white plain syrup. (SeeNo. Y.) Filter. 109. Cordial, Peach.

111. Cordial Persicot.

3 lbs. of peach kernels. 6 ounces of lemon peel. 2 do. cinnamon. ^ do. cloves. X do. nutmegs.

Macerate for 24 hours in 3i gallons of alcohol, 95 per cent., and 3^ gallons of water. Distil from offthe water 3 gallons offla-^ored spirit, then add 7 gallons of white plain syrup. (See No.7.) Color peach-blossom color, with tincture of cocluneal. (See No.93.) 112. Cordial, Quince. 48 ounces of quinces, grated, macerate for 8 days in 8J gallons of alcohol 95 per cent., and 3x gallons of water. Distil from off the water, 3 gallons of flavored spirit, add 7 gallons of white plain syrup. (See No.7.)