1903 The still-room by C. Roundell

The StilLRoom

a covered vessel, a gallon of rectified spirits, two pounds of coffee ground and roasted, and a gallon of water. Add two quarts of syrup (containing four pounds of sugar). Strain, and bottle. To make Creme de Menthe, — Mix five quarts of rectified spirits, a quarter of an ounce of oil of pepper- mint, two gallons of syrup (containing sixteen pounds of sugar) and half a pint of glycerine. Colour as with green chartreuse. To make Cura^oa, — Digest for a month, in a covered vessel, a mixture of the peel of nine Seville oranges, the peel of a lemon, a dram each of cinna- mon, coriander, and mace, an ounce of bruised Brazil wood, and a pint of rectified spirits. This tincture, having been filtered, is used to flavour a mixture of a gallon of rectified spirits, a gallon of water, and a gallon of syrup (containing eight pounds of sugar). To make Ginger Brandy, — Digest for a month, in a covered vessel, stirring daily, a mixture of a gallon of brandy, six pounds of sugar, two pounds of raisins, half a pound of sweet almonds, two ounces each of bitter almonds and crushed ginger, an ounce of caraway seeds, and six lemons cut into slices. To 77iake Le?non Brandy, — Proceed as with cherry brandy, substituting a dozen sliced lemons for the cherries, and adding one pound of sugar only. To make Lemon Cordial, — Digest for a month or more, in a closed vessel, a mixture of a gallon of 114