1862 Bar Tender's Guide price $1.50 by Jerry Thomas

CORDIAL, QUINCE. 135 syrup made of 42lbs. of sugar, and 4J gallons of "water. (See No. 7.) Color yellow,"with a tincture of saffron. (See Ko. 91.) 109. Cordial, Peach. 12 lbs. of peaches and kernels mashed to a pulp; let them ferment for eight days, and then boil for 2 minutes in V gallons of white plain syrup. (See ITo. 7.) Strain,then add 3 gallons of alcohol, 95 per cent. Color yellow,and filter. (See N"o. 91.) 110. Cordial,Peppermint, 1 ounce of oil peppermint dissolvedin 3gallonsofalcohol 95 per cent.; add 7 gallons of white plain syrup. (SeeNo. 7.) Filter.

111. Cordial Persicot.

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

• Macerate for 24 hours in 3^ gallons of alcohol, 95 per cent., and 3^ gallons of water. Distil fi-om offthe water 3 gallons offlavored spirit,then add 7 gallons of white plain syrup. (See N"o. 7.) Color peach-blossom color, with tincture of coohineaL (See No.93.) 112. Cordial, Quince. 48 ounces of quinces, grated, macerate for 8 days in 3^ gallons of alcohol 95 per cent., and 3^ gallons of water. Distil from off the water,3 gallons of flavored spirit, add 7 gallons of white plain syrup. (Si.'0 No.7.)