Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/125

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Home Made Wines


Take one pound of the roots of angelica, sliced, two ounces caraway seeds, two ounces cinnamon, a few cloves, one-quarter pound figs sliced, one-quarter pound licorice root sliced, two and three-quarters gallons proof spirit, one-half gallon water. Digest two days and draw off by a gentle heat till the feints begin to rise; hanging in a piece of linen, fastened to the mouth of the worm one-quarter ounce of English saffron. Then dissolve two pounds of sugar in one and one-half pints of rose-water, and add to it the distilled liquor. The above cordial derives its name from a quantity of leaf gold being formerly added to it, but this is now generally disused.


Pare off very thin the yellow rind of some fine lemons. Cut the lemons in half and squeeze out the juice. To each pint of the juice allow one-half pound of loaf sugar. Mix the juice, the peel, and the sugar together. Cover it and let it set twenty-four hours. Then mix it with an equal quantity of white brandy. Put it into a jug, and let it set a month. Then strain through a linen