Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/126

 bag and afterward through blotting-paper before you bottle it.

Take one pound of dried lemon peel, two and one-quarter gallons proof spirit, one quart water. Draw off two gallons by a gentle fire, and dulcify with fine sugar.

Lime juice cordial that will keep good for any length of time may be made as follows: six pounds sugar, four pints water, four ounces citric acid, one-half ounce boric acid. Dissolve by the aid of a gentle heat, and when cold add sixty ounces refined lime juice, four ounces tincture of lemon peel, water to make up two gallons.

Take two-thirds ounce of the fresh roots of lovage, two-thirds ounce of valerian, two-thirds ounce of celery, two-thirds ounce of sweet fennel, one-sixth ounce of essential oil of caraway, one-sixth ounce of savin, two-thirds of a cup spirit of wine, two gallons proof spirit, two pounds of loaf sugar. Steep the roots and seeds in the spirits for fourteen days; then dissolve the oils in the spirit

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