Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/146



of caraway, two ounces of the seed of coriander, one-quarter pound of licorice root sliced. Bruise the seeds and spices, and put them together with the licorice, into the still with five and one-half gallons of proof spirit, and one gallon of water. Distill with a pretty brisk fire. As soon as the still begins to work to the nozzle of the worm, take one-quarter ounce of English saffron, tied up in a cloth that the liquor may run through it, and extract all its tincture. When the operation is finished, sweeten with fine sugar. This liquor may be much improved by the following additions: Digest two pounds of stoned raisins, one and one-half pounds of dates, one pound of sliced licorice root, in one gallon of water, for twelve hours. When the liquor is strained off, and has deposited all sediment, decant it gently into a vessel containing the usquebaugh.

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