1863 The manufacture of liquors, wines, and cordials

236

CORDIALS.

quarter ounce ;

essence of cloves, ten drops ;

essence

of ginger, twenty drops.

Honey, two and a half gal-

Peach Juice Cordial.

lons, dissolved in one gallon water ;

sulphuric acid,

half an ounce ;

rum, four pints ;

powdered mustard,

; powdered catechu, one ounce ;

four ounces

cinna-

mon bark, broken to small pieces, three ounces ; di- gest these last named articles in the rum for thirty- six hours, and then strain ; to this add acetic ether, one ounce ; spirit of vanilla, two ounces ; tincture of cochineal, four ounces.

Honey, two gallons ;

Sarsaparilla Cordial.

water,

mix

two gallons two ounces

; whiskey, three quarts ;

calamus,

; cloves, three ounces ;

powdered liquorice

root, eight ounces ; digest these three last named arti- cles in the three quarts of whiskey for twenty-four horrs ; then strain and add ; then dissolve in four ounces of alcohol, oil of sassafras, oil of anise, each twenty drops ; oil of partridge berry, six drops. Color with tincture of cochineal four ounces, burnt sugar coloring five ounces, if necessary ; fine with five eggs,

Honey, two gallons ;

Strawberry Juice.

water,