1903 The Flowing Bowl by Edward Spencer

CORDIALS AND LIQUEURS 191 carraway seed is the anise seed, which appears in a liqueur, made chiefly at Bordeaux, and called Anisette, Personally, I prefer Kiimmel, and the other is more of a drug than an enlivening potion. Cough remedies for the most part contain anise seed, which is also largely used at a " drag" hunt, hounds being especially keen on the scent. Apricot Brandy. This is not often met with away from its home in the United States. To every pound of fruit (which should not be quite ripe) add one pound of loaf-sugar. Put the apricots into a preserving-pan, with sufficient water to cover them. Let them boil up, and then simmer gently until tender. Remove the skins. Clarify and boil the sugar, then pour it over the fruit, and let it remain twenty-four hours. Then put the apricots into wide-mouthed bottles, and All them up with syrup and brandy, half and half. Cork tightly, and seal the tops of the corks. This apricot brandy should be prepared in the month of July, and kept at least twelve months before using. Quince IVhisky. I once superintended the brew of a decoction of quinces and Scotch whisky. The quinces were treated exactly as the apricots are in the above recipe, and we kept the stuff bottled up for a year. I don't think I ever tasted anything nastier.