Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/119



To filter cordials, cover the bottom of a sieve with clean blotting-paper. Pour the liquor into it (having set a vessel underneath to receive it), and let drip through the paper and through the sieve. Renew the paper frequently and fasten it down with pins. This process is slow, but makes the liquor beautifully clear.

Take one-half pound bruised anise-seed, three gallons proof spirit, one quart of water. Draw off two gallons, with a moderate fire. This water should never be reduced below proof, because the large quantity of oil with which it is impregnated will render it milky and foul when brought down below proof. But if there is a necessity for doing this the transparency may be restored by filtration.

Mash and strain the berries through sieve. To one gallon of juice put one pound Rh