1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

135

COEDIAL, QUINCE.

syrup made of 42lbs. of sugar, and gallons of water. (See Ifo. 7.) Color yellow, with a tincture of saffron. (See No. 91.)

109. Cordial, Peach.

12 lbs. of peaches and kernels mashed to a pulp; let them ferment for eight days, and then boil for 2 minutesin 7 gallons of white plain syrup. (See No. 7.) Strain, then add 3 gallons of alcohol, 95 per cent. Color yellow, and filter. (See No.91.) 110. Cordial,Peppermint. a ounce of oil pepj)ermint dissolvedin 3gallonsofalcohol 95 per cent.; add 7gallons of white plain syrup. (SeeNo. 7.) Filter. •

111. Cordial Persjpot.

3 lbs. of peach kernels. 6 ounces of lemon peel. 2 do. cinnamon, a -do. cloves, a 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. (See No. 7.) Color peach-blossom color, with tincture of cochineal. (See No. 93.)

112. Cordial, Quince.

48 ounces of quinces, grated, macerate for 8 days in 3J gallons of alcohol 95 per cent., and 3i gallons of water. Distil from off the water, 3 gallons of flavored spirit, add 7 gallons of white plain syrup. (Sse No.,7.)