1928 Giggle Water by Charles S Warnock

36 GIGGLE WATER with good vinegar, or three teaspoonfuls of lemon juice. Beat it from time to time, adding a little of the seasoned water. When you obtain a complete solution, gradually add the foaming liquid to the cordial, stirring all the while. Then stir for 15 minutes after it is all added, and let it rest for 3 days; by that time the cordial will be bright and clear. The above quantity is sufficient to clarify 25 gallons of cordial. Take i pint of water to every 2 pounds of sugar used; this proportion will make a fine syrup, about 32° Baume, but the manufacturer often requires weaker syrups when preparing inferior cordials, and the easiest method of ascertaining the proper point of concentration is by the use of that variety of Baume's hydrometer, called a sac- charometer. Beat up the whites of 2 eggs (if you are clarifying about 10 pounds of sugar, or mix in this pro portion) until it is very frothy, and then mix in with the rest. 67. TO MAKE SYRUPS FOR THE MANUFAC TURE OF CORDIALS & LIQUORS 68. KING'S CORDIAL Dissolve in pint of proof spirits, drachms each of the oils of caraway and cinnamon; extract the stones from 3 pounds of black clierries, and mash the fruit in a pan; grate i nutmeg; take 2 quarts of Madeira wine, 2 quarts of brandy, and i gallon of syrup; mix all to gether, and color with red saunders wood.