777. Curacao

777.    Curacao. 2 ounces each essence of bitter oranges and neroli; 1/4 ounce essence of cinnamon; 3 drachms mace infused in alcohol. Dissolve the above essences in 1 gallon 95 per cent, alcohol, then put in a clean barrel 13 gallons 85 per cent, alcohol, 26 gallons sugar syrup 30 degrees Baum'e, and add 1 gallon perfumed spirit, as above. Color with saffron or turmeric.

778. Champion Anisette

778.    Champion Anisette. Put into a barrel 30 gallons 85 per cent, alcohol. Add

4 ounces essence of anise seed, which dissolve in 2 gallons 95 per cent, alcohol. Add 103 gallons sugar syrup 10° Baum'e. Stir 15 minutes and let it rest 4 or 5 days, then filter. Add 2 or 3 sheets of filtering paper. (See No. 811 (Filter Bags for Cordials).)

779. Anisette

779.    Anisette. Put in a barrel 13 gallons 95 per cent, alcohol. Dissolve 31/2 ounces essence of green anise seed in 1 gallon 95 per cent, alcohol, and add 1/2 gallon orange flower water, 8 or 10 drops infusion of mace, and 5 drops essence of cinnamon. Then put in the barrel 26 gallons sugar syrup 25° Baum'e. Stir and filter as directed in the last receipt.

780. Anise Seed Cordial

780.    Anise Seed Cordial. Dissolve 3 drachms of oil of anise seed in 23/4 gallons of 95 per cent, alcohol; then add 21/2 gallons of fine white syrup, mixed with 4| gallons of water. Stir and filter.

781. Malliorca d'Espagne

781.    Malliorca d'Espagne. 40 gallons 55 per cent, alcohol, 5 ounces essence green anise seed and 5 ounces essence of star seed dissolved in 95 per cent, alcohol, 1/2 drachm ether (to give the cordial age). Stir and filter.

782. Blackberry Brandy

782.    Blackberry Brandy. To 10 gallons blackberry juice, and 25 gallons spirits 40 above proof, add 1 drachm each of oil of cloves and oil of cinnamon dissolved in 95 per cent, alcohol, and 12 pounds white sugar dissolved in 6 gallons water. Dissolve the oils separately in 1/2 pint 95 per cent, alcohol; mix both together, and use one half the quantity ; if the cordial is not sufficiently flavored, use the balance.

783. Blackberry Brandy 2

783.    Blackberry Brandy, 1/4 ounce each of cinnamon, cloves, and mace, 1 drachm cardamom. Grind to a coarse powder; add to 16 pounds of blackberries, mashed, and 5 gallons of 95 per cent, alcohol. Macerate for two weeks ; press it; then add 10 pounds of sugar, dissolved in 3| gallons of water. Filter.

784. Cherry Brandy

784.    Cherry Brandy. Mash 16 pounds of black cherries with their stones; 5 gallons 95 per cent, alcohol. Macerate for two weeks; press it; then add 10 pounds of sugar, dissolved in 3| gallons of water. Filter.

785. Peach

785.    Peach. Brandy. Mash 18 pounds of peaches, with their stones; macerate them for 24 hours with 43/4 gallons of 95 per cent, alcohol and 4 gallons water. Strain, press, and filter; add 5 pints white plain syrup. Color dark yellow with burnt sugar coloring.