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Manufacture of Cordials

Maraschino. (Superfine.) Charge of the Still, Water-bath.

Take 70 lbs. peach or apricot stones, wash with tepid water, and put them into a barrel, making a square hole, 4 or 5 inches, in the head for that purpose. Cover them with 35 gals. alcohol, 95 per cent, and let them steen for one month. Then put the whole (70 lbs. and 35 gals. spirit) into the water-bath and distill.

OBSERVATIONS.-1. Before distilling, add 4 lbs. of peach flowers. 2. Keep the fire at the same degree of heat, or the Maraschino will have an oily taste. 3.

When nearly finished, add 10 gals. water, to draw off the faints, which will do for another distillation.

Mixing.

Reduce the spirit above distilled to 82 per cent, and you will get 45 gals. If you have not that quantity, add spirit of the same strength to make it up. Then add 90 gals. sugar syrup, 32 degrees, Baumé.

NOTE. When you have not used peach flowers in the distillation, take 2 lbs. orris root powder, and steep it in 2 gals. alcohol, 95 per cent, for 15 days; then filter, and add it to the mixing, not to the distillation. 66 Anisette. (BOITARD. 135 gallons.) Charge of the Still, Water Bath. 20 lbs. green anise (washed in river water), 3 star anise (being careful to break the stars only), 1 lb. coriander seed (bruised), 40 gals. alcohol, 95 per cent.

Put the above into the water-bath with four gallons water, and distill. After distilling 35 gallons, add 10 gallons of water to bring off the faints; which may be distilled again. The first 5 gallons of faints may be added to the distilled spirit, which will give 40 gallons aromatized alcohol. Reduce this to 80 per cent by adding, say, 5 gallons distilled water, and then add 90 gallons fine white sugar syrup, 31 degrees, Baumé. This will give 135 gallons fine anisette.

Anisette. (CHAUVET. 135 gallons.) Charge of the Still, Water Bath. 20 lbs. green anise, 1½ 66 coriander seed, 2 drachms neroly, 72 lbs. star anise (break the stars only), “ 1½ orris root powder, 40 gals. alcohol, 95 per cent.

Treat precisely as in the last recipe.

MIXING.-Reduce the perfumed alcohol to 82 per cent, by adding 4 gals. water, and further add 1½ gal. double orange flower water and 90 gallons white syrup, 31 degrees, Baumé. Stir well and let it rest 5 to 8 days, then filter through blotting paper. This will give 135 gallonss superfine anisette.

Marasquino di Zara. (20 gallons.) Charge of the Still, Water Bath. 18 lbs. raspberries, " 6 orange flowers, “ 12 sour red cherries (Morello).

Mash the whole to a pulp with stones, macerate 24 hours with 7 gallons alcohol, 95 per cent, and 7 gallons