Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/125

 GOLD CORDIAL

Take one pound of the roots of angelica, sliced, two ounces caraway seeds, two ounces cinnamon, a few cloves, one-quarter pound figs sliced, one-quarter pound licorice root sliced, two and three-quarters gallons proof spirit, one-half gallon water. Digest two days and draw off by a gentle heat till the feints begin to rise; hanging in a piece of linen, fastened to the mouth of the worm one-quarter ounce of English saffron. Then dissolve two pounds of sugar in one and one-half pints of rose-water, and add to it the distilled liquor. The above cordial derives its name from a quantity of leaf gold being formerly added to it, but this is now generally disused.

LEMON CORDIAL, NO. 1

Pare off very thin the yellow rind of some fine lemons. Cut the lemons in half and squeeze out the juice. To each pint of the juice allow one-half pound of loaf sugar. Mix the juice, the peel, and the sugar together. Cover it and let it set twenty-four hours. Then mix it with an equal quantity of white brandy. Put it into a jug, and let it set a month. Then strain through a linen

Rh