Still another formula calls for Angostura bark, 2 1/2 ounces; gentian root, 1 ounce; cardamom seeds, 1/2 ounce; Turkey rhubarb, 1/2 ounce; orange peel, 4 ounces; caraways, 1/2 ounce; cinnamon bark, 1/2 ounce; cloves, 1/4 ounce.
Brandy Bitters.—
| Sliced gentian root | 3 pounds |
| Dried orange peel | 2 pounds |
| Cardamom seed | 1 pound |
| Bruised cinnamon | 1/2 pound |
| Cochineal | 2 ounces |
| Brandy | 10 pints |
Macerate for 14 days and strain.
Hostetter’s Bitters.—
| 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.