Nectar Cordial.—1 oz. oil of bitter almonds, ½ oz. oil of orange, ½ oz. oil of cloves. Dissolve them in 1 gal. pure spirits, and add 1 gal. white-sugar syrup and 2 gal. of Teneriffe wine.
Noyeau.—This cordial is generally drunk by ladies, and requires to be very sweet. Take 1 oz. oil of bitter almonds, ½ oz. oil of orange, ¼ oz. oil of cinnamon. Dissolve in 2 gal. pure spirits, and add 1 gal. syrup of white sugar.
Noyeau Ratafia.—120 peach or apricot kernels, bruised, 2 qt. proof spirit or brandy, 1 lb. white sugar; digest for a week, press, filter.
Orange.—As lemon, using ½ lb. fresh orange peel per gal.
Orange Brandy.—2 oz. oil of orange, 10 drops oil of neroli, 1 lb. essence of orange, 1 gal. syrup of gum arabic, 4 bar. pure spirits.
Orange Elixir.—(a) To 5 gal. pure spirits add ½ lb. orange peel, ¼ lb. calamus root, ¼ lb. hops. After macerating for one week, strain, and add 1 gal. sugar syrup, and colour with sugar colouring.
(b) Dissolve in 3 gal. pure spirits, 1 oz. oil of orange, ¼ oz. oil of calamus, add 1 gal. white-sugar syrup, and colour the whole with sugar colouring.
Orange-flower Ratafia.—2 lb. fresh orange petals, 1 gal. proof spirit, 2½ lb. white sugar; as clove pink; 1 dr. neroli may replace the orange-flower.
Orange Gin.—The rinds of 8 Seville oranges and 8 large lemons, cut very thin, put into 1 gal. gin for 4 days. Then strain off the spirit from the rinds. Have ready 4 lb. loaf sugar boiled in 1 pint water, which must be thrown into the spirit boiling hot and well stirred, to cause it to mix well together. When cool, bottle.