1903 The still-room by C. Roundell

Other Cordials a?id Bitters

mixture of a gallon of brandy, the peel of two oranges and a lemon, a pint each of orange juice and lemon juice, and five pints of syrup (containing four pounds of sugar). Strain, and bottle. To make Cassis, — Digest for a week, in a covered vessel, a mixture of a gallon of rectified spirits, half a gallon of water, two ounces of cinnamon, and sixteen bruised cloves. At the end of the week add a gallon of black currants, and digest for a further two months. Press and strain, and add half a gallon of syrup (containing eight pounds of — Digest for three months, in a closed vessel, a mixture of a gallon of good brandy and a gallon of fresh cherries, of which about one-quarter of the stones have been broken. Strain, and add two pounds of loaf sugar. To make Creme de Cacao, — Mix a gallon of rectified spirits with six pints of water, two and a half pints of syrup (containing two and a half pounds of sugar), and six and a quarter ounces of Bush's essence of cocoa. To make Creme de Cacao [another way), — Digest for a month, in a covered vessel, a gallon of rectified spirits, a quart of water, two pounds of caracca, roasted and bruised cocoa-nuts, a pound of West Indian cacao-nuts, and a shred of vanilla. Add a quart of syrup (containing two pounds of sugar). Strain, and bottle. To make Creme de CafL — Digest for a month, in 113 I sugar). To ?nake C/itrry Brandy,