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Ials Without Distillation

Maraschino. (135 gallons, superfine.) 4 oz. essence of noyau, 1 “ " 66 rose, “ " 66 2 neroly, 4 drachms of mace, infused in alcohol, 95 per cent, + lb. cinnamon, 2 oz. cloves, " 66 1 quart of water, “ 66 1 pint 66 2 lbs. orris root (powdered), infused in 2 gals. alcohol 95°, for 15 days.

Dissolve the essences in 2 gals. alcohol 95°. Mix.

Put into a barrel, 41 gals. alcohol 85°, Add the aromas, 4 " 95°, 4 66 95°, Sugar syrup, 90 " 32°, Baumé's saccharometer. 135 gals.

Stir all the ingredients well together for at least half an hour, and let the mixture stand two weeks; then filter and put in the filter two or three sheets of filtering paper. (See "Filter Bags for Cordials.") Maraschino. (40 gallons.) 14 oz. essence of maraschino, 1½ drachms essence of rose, 1-2 1/2 " " 66 noyau, 8 drops " 66 5 66 " 66 cinnamon, cloves, lb. orris root (powdered), infused in gal. alcohol 95°, for 15 days.

Dissolve the essences in 1 gal. alcohol, 95 per cent. Mix. Put in a barrel 12 gals. alcohol, 95 per cent, and add : Perfumed alcohol, 2 gals, 95 per cent (as described above), Sugar syrup, 26 gals. 30 degrees, Baumé's saccharometer. Mix and filter as directed in the last recipe.

Maraschino. (135 gallons.) 3½ oz. essence of noyau, 6 drachms essence of rose.

Dissolve the above in gal. alcohol, 95 per cent, and add: 4 spoonfuls of magnesia, 1 gal. orange flower water, + lb. cinnamon (bruised), infused in gal. water, ま 66 cloves " " 66 " 1/4 " 66 " 4 drachms mace, infused in alcohol, 2 lbs. orris root (powdered), infused in 2 gals. alco hol, 95 per cent, for 15 days. 41 gals. alcohol, 80 per cent, " 90 syrup, 25 degrees, Baumé, and add: 4 “ 135 gals. perfumed spirits, as described above.

Stir and filter as already directed.

Curaçao d'Hollande. (20 gallons.) 2 lbs. of Curaçoa orange peel, 专 “ Ceylon cinnamon.

Let them soak in water; boil them for 5 minutes with the juice of 32 oranges and 14 gallons of white plain syrup; then add 6 gallons of alcohol, 95 per cent; strain, filter; color dark yellow with sugar coloring. (See page 59.) This recipe will make a splendid curaçao.

Curaçao. (40 gallons.) 2 oz. essence of bitter oranges, 2 66 66 66 neroly, + “ 66 66 cinnamon, 3 drachms mace, infused in alcohol.

Dissolve the above essences in one gal. alcohol, 95 per cent, then put in a clean barrel. 13 gals. alcohol, 85 per cent, 26 sugar syrup, 30 degrees, Baumé, and add : 66 1 66 -- 40 gals. perfumed spirit, as above.

Color with saffron or turmeric. (See "Coloring for Wines.") Champion Anisette. (135 gallons.) Put into a barrel 30 gals. alcohol, 85 per cent. Add: 4 oz. essence of star anise, which dissolve in 2 gals. alcohol, 95 per cent. Add: 103 gals. sugar syrup, 10 degrees, Baumé.

Stir 15 minutes and let it rest 4 or 5 days, then filter. Add 2 or 3 sheets of filtering paper. (See "Filtering Bags for Cordials.") Anisette. (40 gallons.) Put in a barrel 13 gals. alcohol, 95 per cent. Dissolve 3½ oz. essence of green anise seed in 1 gal. alcohol, 95 per cent, and add: gal. orange flower water, 8 or 10 drops infusion of mace, and 5 drops essence of cinnamon. Then put in the barrel 26 gals. sugar syrup, 25 degrees, Baumé. Stir and filter as directed in the last recipe.

Anise Seed Cordial. (10 gallons.) 3 drachms of oil of anise seed, dissolved in 24 gals. of alcohol, 95 per cent; then add 2½ gals. of fine white syrup, mixed with 4 gals. of water. Stir and filter. Malliorca d'Espagne. 40 gals. alcohol, 55 per cent, 5 oz. essence green anise seed, ) Dissolved in alcohol. 5" “ star “ } 95 per cent, + drachm ether (to give the cordial age).

Stir and filter.

Blackberry Brandy. 10 gals. blackberry juice, 25 alcohol, 65 per cent, 66 8 66 water, 20 lbs. white sugar, + oz. oil cloves, “ “ cinnamon.

Dissolve the oils separately in pint alcohol, 95 per cent; mix both together, and use one half the quantity; if the cordial is not sufficiently flavored, use the balance. 1 Blackberry Brandy. + oz. of cinnamon, 4 1/4 " cloves, 1/4 " 66 18 66 mace, cardamom.

Ground to a coarse powder; add to 16 lbs. of black berries, mashed, and 5 gallons of alcohol, 95 per cent. Macerate for two weeks; press it; then add 10 lbs. of sugar, dissolved in 30 gallons of water. Filter. 4 Cherry Brandy. 16 lbs. of black cherries, mashed with the stones, 5 gals. alcohol, 95 per cent.

Macerate for two weeks; press it; then add 10 lbs. of sugar, dissolved in 30 gallons of water. Filter. (See No. 12, Wine Recipes, page 154.) For Cherry Bounce and Guignolet, see Wine Recipes, 15 to 18.

Peach Brandy. 18 lbs. of peaches, mashed with the stones; macerate them for 24 hours with 4 gallons of alcohol, 95 per cent, and 4 gallons of water.

Strain, press, and filter; add 5 pints of white plain syrup.

Color dark yellow with burnt sugar coloring.

Imperial Peach Brandy. 4½ oz. of powdered bitter almonds, 34 gals. of alcohol, 95 per cent, 54 gals. of water.

Mix together, and macerate for 24 hours; then add a strained syrup, made of 34 lbs. of sugar, 1 pint of peach jelly, 24 oz. preserved ginger, 1 lemon, cut in slices, 1 drachm of grated nutmegs, one drachm of allspice, in powder, and 5 pints of water, boiled for two minutes. Mix the whole, and filter.

Peppermint Brandy.

To 40 gals. spirit, 5 o. p., add: 4 oz. essence of pepperment, dissolved in alcohol, 95 per cent.

Color with lb. powder of turmeric infused in 1 gal. spirit, 95 per cent. Use this infusion in such quantity as to get the proper shade.

Kirschenwasser. 100 gals. alcohol, 5 o. p., 5 oz. essence of noyau, 2 drachms essence of rose.

Dissolve the latter ingredient in some alcohol, 95 per cent, and add a spoonful of magnesia. 2 lbs orris root (powdered), infused 15 days in 2 gals. alcohol, 95 per cent. 1½ gals. sugar syrup.

Stir, and filter if necessary.

Caraway Cordial. 6 drachms of oil of caraway dissolved in 3 gals. of alcohol, 95 per cent; add a syrup made of 12 lbs. of sugar and 44 gals. of water. Filter.

Berlin Caraway Cordial.

Take 8 gals. spirit, 50 per cent, 1 oz. oil of caraway, which you dissolve in spirit, 95 per cent, 5 lbs. sugar, 2 gals. water.

Dissolve your sugar in your water. Mix, stir, and filter. (see "Doppelt Kummel." Appendix.

Ratafia.

This word is derived from the Latin pax ratafia (let peace be ratified). The Latins used to drink ratafia on signing their treaties of peace. Ratafia may be made with the juice of any fruit.

Take 3 gals. cherry juice, 4 lbs. sugar, which you dissolve in the juice.

Steep in 2½ gals. brandy 10 days: 2 drachms cinnamon, 24 cloves, 16 oz. peach leaves, 66 8 bruised cherry kernals.

Filter; mix both liquors, and filter again.

We will here close our recipes for manufacturing cordials without distilation. Others may be found in the Appendix, pages 261 to 267.