1862 The Bartender's Guide price $2,50 by Jerry Thomas

135

CORDIAL, QUINCE.

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.)

Cordial, Peach.

109.

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.)

Cordial, Peppermint,

110.

peppermmt dissolved in 3 gallons of alcohol

^ ounce of .11

add 7 gallons of w^hite plain syrup.

(See No.

tf5 per cent. ;

Filter.

7.)

Cordial Persicot.

111.

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.)

Cordial, Quince.

1 12.

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.)