1895 American Bar-Tender by R. C. Miller

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84. Cordial, Orange.

1 ounce of oil of orange. Dissolve in 3 gallons of alcohol, 95 per cent, then add a syrup made of 42 lbs. of sugar, and 4% gallons of water. Color yellow, with a tincture of saffron. 85. Cordial, Peach. 12 lbs. of peaches and kernels mashed to a pulp; let them ferment for eight days, and thenboil for 2 minutes in 7 gallons of white plain syrup. Strain, then add 3 gallons of alcohol, 95 per cent. Color yellow, and filter. 86. Cordial, Peppermint. yz ounce of oil peppermint dissolved in 3 gallons of alcohol 95 per cent; add 7 gallons of white plain syrup. Pilter. 87. Cordial, Persicot.

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3 lbs. of peach kernels. d 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 flavored spirit, then add 7 gallons of white plain syrup. Color peach-blossom color, with tincture of cochineal. 88. Cordial, Quince. 48 ounces of quinces, grated, macerate for 8 days in gallons of alcohol 95 per cent, and 3^ gallons of

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