Part 476

Calamus root 1 pound Orange peel 1 pound Peruvian bark 1 pound Gentian root 1 pound {763} Calumba root 1 pound Rhubarb root 4 ounces Cinnamon bark 2 ounces Cloves 1 ounce Diluted alcohol 2 gallons Water 1 gallon Sugar 1 pound

Macerate together for 2 weeks.

«CORDIALS.»

Cordials, according to the Spatula, are flavored liquors containing from 40 to 50 per cent of alcohol (from 52 to 64 fluidounces to each gallon) and from 20 to 25 per cent of sugar (from 25 to 32 ounces avoirdupois to each gallon).

Cordials, while used in this country to some degree, have their greatest consumption in foreign lands, especially in France and Germany.

Usually such mixtures as these are clarified or “fined” only with considerable difficulty, as the finally divided particles of oil pass easily through the pores of the filter paper. Purified talcum will be found to be an excellent clarifying medium; it should be agitated with the liquid and the liquid then passed through a thoroughly wetted filter. The filtrate should be returned again and again to the filter until it filters perfectly bright. Purified talcum being chemically inert is superior to magnesium carbonate and other substances which are recommended for this purpose.

When the filtering process is completed the liquids should at once be put into suitable bottles which should be filled and tightly corked and sealed. Wrap the bottles in paper and store away, laying the bottles on their sides in a moderately warm place. A shelf near the ceiling is a good place. Warmth and age improve the beverages, as it appears to more perfectly blend the flavors, so that the older the liquor becomes the better it is. These liquids must never be kept in a cold place, as the cold might cause the volatile oils to separate.

The following formulas are for the production of cordials of the best quality, and therefore only the very best of materials should be used; the essential oils should be of unquestionable quality and strictly fresh, while the alcohol must be free from fusel oil, the water distilled, and the sugar white, free from bluing, and if liquors of any kind should be called for in any formula only the very best should be used. The oils and other flavoring substances should be dissolved in the alcohol and the sugar in the water. Then mix the two solutions and filter clear.

«Alkermes Cordial.»—

Mace 1 1⁠/⁠2 avoirdupois ounces Ceylon cinnamon 1 1⁠/⁠8 avoirdupois ounces Cloves 3⁠/⁠4 avoirdupois ounce Rose water (best) 6 fluidounces Sugar 28 avoirdupois ounces Deodorized alcohol 52 fluidounces Distilled water, q. s. 1 gallon

Reduce the mace, cinnamon, and cloves to a coarse powder macerate with the alcohol for several days, agitating occasionally, then add the remaining ingredients, and filter clear.

«Anise Cordial.»—

Anethol 7 fluidrachms Oil of fennel seed 80 minims Oil of bitter almonds 16 drops Deodorized alcohol 8 pints Simple syrup 5 pints Distilled water, q. s. 16 pints

Mix the oils and anethol with the alcohol and the syrup with the water; mix the two and filter clear, as directed.

«Blackberry Cordial.»—This beverage is usually misnamed “blackberry brandy” or “blackberry wine.” This latter belongs only to wines obtained by the fermentation of the blackberry juice. When this is distilled then a true blackberry brandy is obtained, just as ordinary brandy is obtained by distilling ordinary wines.

The name is frequently applied to a preparation containing blackberry root often combined with other astringents, but the true blackberry cordial is made according to the formulas given herewith. Most of these mention brandy, and this article should be good and fusel free, or it may be replaced by good whisky, or even by diluted alcohol, depending on whether a high-priced or cheap cordial is desired.

I.—Fresh blackberry juice, 3 pints; sugar, 7 1⁠/⁠2 ounces; water, 30 fluidounces; brandy, 7 1⁠/⁠2 pints; oil of cloves, 3 drops; oil of cinnamon, 3 drops; alcohol, 6 fluidrachms. Dissolve the sugar in the water and juice, then add the liquor. Dissolve the oils in the alcohol and add 1⁠/⁠2 to the first solution, and if not sufficiently flavored add more of the second solution. Then filter.

II.—Fresh blackberry juice, 4 pints; powdered nutmeg (fresh), 1 ounce; powdered cinnamon (fresh), 1 ounce; powdered pimento (fresh), 1⁠/⁠2 ounce; powdered cloves {764} (fresh), 1⁠/⁠2 ounce; brandy, 2 1⁠/⁠2 pints; sugar, 2 1⁠/⁠2 pounds. Macerate the spices in the brandy for several days. Dissolve the sugar in the juice and mix and filter clear.

«Cherry Cordials.»—

I.—Oil of bitter almonds 8 drops Oil of cinnamon 1 drop Oil of cloves 1 drop Acetic ether 12 drops Ceuanthic ether 1 drop Vanilla extract 1 drachm Alcohol 3 pints Sugar 3 pounds Cherry juice 20 ounces Distilled water, q. s. 1 gallon

The oils, ethers, and extracts must be dissolved in the alcohol, the sugar in part of the water, then mix, add the juice and filter clear. When the juice is not sufficiently sour, add a small amount of solution of citric acid. To color, use caramel.

II.—Vanilla extract 10 drops Oil of cinnamon 10 drops Oil of bitter almonds 10 drops Oil of cloves 3 drops Oil of nutmeg 3 drops Alcohol 2 1⁠/⁠2 pints Cherry juice 2 1⁠/⁠2 pints Simple syrup 3 pints

Dissolve the oils in the alcohol, then add the other ingredients and filter clear. It is better to make this cordial during the cherry season so as to obtain the fresh expressed juice of the cherry.

«Curacoa Cordials.»—

I.—Curacoa orange peel 6 ounces Cinnamon 3⁠/⁠4 ounce Mace 2 1⁠/⁠2 drachms Alcohol 3 1⁠/⁠2 pints Water 4 1⁠/⁠2 pints Sugar 12 ounces

Mix the first three ingredients and reduce them to a coarse powder, then mix with the alcohol and 4 pints of water and macerate for 8 days with an occasional agitation, express, add the sugar and enough water to make a gallon of finished product. Filter clear.

II.—Curacoa or bitter orange peel 2 ounces Cloves 80 grains Cinnamon 80 grains Cochineal 60 grains Oil of orange (best) 1 drachm Orange-flower water 1⁠/⁠2 pint Holland gin 1 pint Alcohol 2 pints Sugar 3 pints Water, q. s. 1 gallon

Reduce the solids to a coarse powder, add the alcohol and macerate 3 days. Then add the oil, gin, and 3 pints of water and continue the maceration for 8 days more, agitating once a day, strain and add sugar dissolved in balance of the water. Then add the orange-flower water and filter.