(e) 1 gal. brandy or proof spirit, ¾ lb. sugar, dissolved in 1 pint aniseed water.
(f) Put in a barrel 13 gal. 95 per cent. alcohol. Dissolve 3½ oz. essence of green anise-seed in 1 gal. 95 per cent. alcohol, and add ½ gal. orange-flower water, 8 or 10 drops infusion of mace, and 5 drops essence of cinnamon. Then put in the barrel 26 gal. sugar syrup 25° Baumé. Stir and filter.
Apple or Cider Brandy.—1 lb. oil of apple, ½ lb. oil of pear, 1 gal. syrup of gum arabic, 5 bar. good rectified spirit.
Aromatic Wine-bitters.—Macerate 1 lb. orange peel, 2 lb. orange buds, ½ lb. agaric, ½ lb. Peruvian bark, 1 lb. gentian root, 5 gal. Teneriffe wine, 20 gal. spirits of wine.
Blackberry Brandy.—(a) 1 lb. essence of blackberry, 1 gal. blackberry juice, 1 gal. syrup of gum arabic, 4 bar. pure spirit.
(b) To 10 gal. blackberry juice and 25 gal. spirit 40 above proof, add 1 dr. each of oil of cloves and oil of cinnamon dissolved in 95 per cent. alcohol, and 12 lb. white sugar dissolved in 6 gal. water. Dissolve the oils separately in ½ pint 95 per cent. alcohol; mix both together, and use half the quantity; if the cordial is not sufficiently flavoured, use the balance.
(c) ¼ oz. each of cinnamon, cloves, and mace, 1 dr. cardamom. Grind to a coarse powder; add to 16 lb. blackberries, mashed, and 5 gal. 95 per cent. alcohol. Macerate for two weeks; press; then add 10 lb. sugar, dissolved in 3⅜ gal. water. Filter.
Blackberry Cordial.—(a) Crushed blackberries, 1 gal.; sugar, 2 lb.; brandy, 1 gal. Macerate the berries in the brandy for 5 or 6 days; express the liquor; add the sugar and after 2 weeks decant and filter.
| (b) | Dried blackberries | 16 | oz. |
| Or fresh blackberries | 4 | pints. | |
| Powdered blackberry root | 12 | oz. | |
| Powdered mace | 1½ | oz. | |
| Powdered cassia | 9 | dr. | |
| Powdered allspice and cloves, of each | 5 | dr. | |
| Sugar | 60 | oz. | |
| Brandy | 2 | pints. | |
| Port wine | 1½ | pints. | |
| Alcohol | 1 | pint. | |
| Water | q.s. | ||