Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/127

 of wine, and add them to the undulcified cordial drawn off from the other ingredients. Dissolve the sugar in the water for making, and fine, if necessary, with alum.

Blanch and pound very fine two pounds of the best bitter almonds and one-half pound of sweet almonds. Add the thinly pared rind of two lemons, three tablespoonfuls of boiled milk which has become cold. Put all together into a jar, and add two quarts of old whiskey. Cork up the jar, and let it stand for six weeks, shaking the jar every day. At the end of that time strain the liquor, and to every quart of the liquor add three pints of clarified syrup, and filter through blotting-paper. The almonds that are strained from the liquor make a nice flavoring for puddings, by putting them into a wide-mouthed bottle and pouring whiskey over them.

Take five pounds of the yellow part of fresh orange peel, ten and one-half gallons of proof spirit, two gallons of water. Draw off ten gallons, with a gentle fire.