1864 Bar Tender's Guide price $2 00 by Jerry Thomas

.136

CORDIAL, QUINCE.

syrup made of 42lbs. of sugar, and 43- gallons of water. (See No. 7.) Color yellow, witb a tincture of saffi'on. (See No.91.) 109. Cordial, Peach. 12 lbs. of peaches and kernels mashed to a pnlp; let them ferment for eight days, and then boil for 2 minutes in 7 gallons of white plain syrup. (See No. 7.) Strain, then add 3 gallons of alcohol, 95 per cent. Color yellow, and filter. (See No. 91.) 110. Cordial,Peppermint, ^ ounce of oil peppermint dissolved in 3gallonsofalcohol 96 per cent:; add 7gallons of white plain syrup. (SeeNo. 7.) Filter.

111. Cordial Persicot.

8 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 3i gallons of watei*. Distil from oflFthe water 3 gallons offlavored spirit, then add 7 gallons of white plain syrup. (See No. 7.) Color peach-blossom color, with tincture of cochiueal. (See No. 93.) 112. Cordial, Quince. 48 ounces of quinces, grated, macerate for 8 clays m 3^ gallons of alcohol 95 per cent., and 34 gallons of water. Distil from off the water,3 gallons of^flavored.spirit, add 7 gallons of white plain syrup. (S.'C No.7.)