Eau de Chasseurs. See Peppermint (below).
Eau de Vie d’Andaye. Syn. Eau de vie d’Anis; Aniseed liqueur brandy. Prep. From brandy or proof spirit, 1 gall.; sugar, 3⁄4 lb.; dissolved in aniseed water, 1 pint.
Gold Cordial. Prep. From angelica root (sliced), 1 lb.; raisins, 1⁄2 lb.; coriander seeds, 2 oz.; caraway seeds and cassia, of each 11⁄2 oz.; cloves, 1⁄2 oz.; figs and sliced liquorice root, of each 4 oz.; proof spirit, 3 galls.; water, 1 gall.; digest 2 days, and distil 3 gallons by a gentle heat; to this add, of sugar, 9 lbs., dissolved in rose water and clean soft water, of each 1 quart; lastly, colour the liquid by steeping in it of bay saffron, 11⁄4 oz. This cordial was once held in much esteem. It derives its name from a small quantity of gold leaf being formerly added to it.
Huile d’Anis. See Crême d’Anis (above).
Huile de Vanille. Flavoured with essence or tincture of vanilla. It is kept in a decanter, and used to flavour liqueurs, grog, &c.
Huile de Venus. Prep. From the flowers of the wild carrot, 21⁄2 oz., and sugar, 3 lbs. to the gall. It is generally coloured by infusing a little powdered cochineal in it.
Jargonelle. Syn. Jargonelle cordial. Flavoured with essence of jargonelle pear (acetate of amyl). Pine-apple cordial and liqueurs
from some other fruits are also prepared from the new fruit essences. See Essence.
Lem′on Cordial. Prep. Digest fresh and dried lemon peel, of each 2 oz., and fresh orange peel, 1 oz., in proof spirit, 1 gall., for a week; strain with expression, add of clear soft water q. s. to reduce it to the desired strength, and lump sugar, 3 lbs. to the gallon. The addition of a little orange-flower or rose water improves it.
Liquodilla. Flavoured with oranges and lemons, of each, sliced, 3 in number; with sugar 21⁄2 lbs. per gall.