1892 The flowing bowl when and what to drink (1892, c1891)

LIQUORS AND RATAFIAS.

254.

kroe Cortial

Infuse in a big glass jar one-fourth ounce of roughly pulver- ized cloves, half an ounce of likewise prepared coriander, and a handful of dried cherries in a quart of brandy, five weeks, in the sun or on a warm place; shake daily. Clear and refine five ounces of sugar in half a pint of water; skim very carefully, let it get a little cool, add the infusion and filter through blotting- paper and glass funnel; bottle and let it lie for a few weeks.

255. Coffee Ciquntr.

Roast three ounces of the best mocha; grind it; prepare a syrup out of one pound of sugar and half a pound of water; put the coffee in the boiling syrup, and let it boil for a few seconds; mix all with one quart of brandy, cork well, and let it stand for a month; then filter, and the liquor is ready for use.

256.

All liquors obtained by distillation of the grape-juice are usually called cognac in France, although only that prepared in the city of Cognac, in the arrondissement of the departement Charente, deserves this name; this is the best, while those from Languedoc, Armagnac, Auris, Rochelle, and Bordeaux, are all of inferior quality and less aromatic; but even in the genuine cognac we have to distinguish between many different brands, which depend upon its age, and the results of the wine crop. In France it also has the names " Trois-six" corresponding to its percentage of alcohol, and " Eau de vie" while the English call it "brandy." Charente and Gironde alone produce yearly more than one million hektoliters (i hektoliter=io5.67 liquid The fineness of this liquor increases with its age, and when old enough, assumes the taste of an exceedingly fine, spirituous wine. There are many imitations, mostly with spirits of 90 proof, cognac oil and coloring. quarts).