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Sassafras Cordial

Take half a pound of sassafras chips, two ounces of compound extract of sarsaparilla, one ounce of gum arabic dissolved in white wine, one ounce of juniper-berries bruised, two ounces of pistachio-nuts blanched and beaten, one ounce of syrup of lemons, two ounces of rosemary-leaves shredded finely, one ounce of sweet marjoram shredded finely, one ounce each of candied lemon and citron, nine ounces of sugar candy beaten finely, twelve ounces of stoned and cut muscatel raisins, three quarts of sherry wine, and two quarts of proof spirit of wine. Beat the nuts with a little of the wine, and put all the above ingredients into a jar, which cork and seal. Set the jar in a hot-water bath, and let the cordial infuse eight hours every day for a week. Keep it two months; then strain and filter, and use the cordial when wanted. Sassafras cordial is greatly improved by age.