802. Boitard's Anisette

802.    Boitard's Anisette. Charge of the still, water-bath: 20 pounds green anise (washed in river water), 3 pounds star anise (being careful to break the stars only), 1 pound coriander seed (bruised), 40 gallons 95 per cent, alcohol. Put the above into the water-bath with 4 gallons water, and distill. After distilling 35 gallons, add 10 gallons of water to bring off the faints, which may be distilled again. The first 5 gallons of faints may be added to the distilled spirit, which will give 40 gallons aromatized alcohol. Reduce this to 80 per cent, by adding, say 5 gallons distilled water, and then add 90 gallons fine white sugar syrup, 31° Baum'e. This will give 135 gallons fine anisette.

803. Chauvet's Anisette

803.    Chauvet's Anisette. Charge of the still, water-bath: 20 pounds green anise, 11/2 pounds coriander seed, 2 drachms neroli, 73/4 pounds star anise (break the stars only), 11/2 pounds orris root powdered, 40 gallons 95 per cent, alcohol. Treat precisely as in the last receipt. Reduce the perfumed alcohol to 82 per cent. by adding 4 gallons water, and further add 11/2 gallons double orange flower water, and 90 gallons white syrup 31° Baum'e. Stir well and let it rest 5 to 8 days, then filter through blotting paper. This will give 135 gallons superfine anisette.

804. Marasquino di Zara

804.    Marasquino di Zara. Charge of the still, water-bath: 18 pounds raspberries, 6 pounds orange flowers, 12 pounds sour red cherries (Morello). Mash the whole to a pulp with stones, macerate 24 hours with 7 gallons 95 per cent. alcohol and 7 gallons of water. Distill from off the water, 6 gallons flavored alcohol, and add 14 gallons of the whitest plain syrup about 34° Baum'e.

805. Malliorca d'Espagne

805.    Malliorca d'Espagne. Charge of the still, water-bath: 40 gallons 55 per cent, alcohol, 18 pounds green anise seed, 5 gallons river water. Put into the water-bath only 20 gallons of the alcohol, and 5 gallons river water. When 18 gallons are distilled off, add the remaining 20 gallons of alcohol, and continue the distillation until 18 gallons more are obtained, which mix with the 18 gallons previously obtained, and add one drachm of ether to give it age.

806. Elixir Vegetal de la Grande Chartreuse

806.    Elixir Vegetal de la Grande Chartreuse. Macerate 640 parts by weight, each, of the fresh herb of sweet balm and hyssop, 320 parts of fresh root of angelica, 160 of cannella, and 40 each of Spanish saffron and mace, in 10,000 parts of alcohol, for eight days. Then distill it onto a certain quantity (which varies according to the color desired) of fresh balm and hyssop; after a time these are expressed, the liquor sweetened with 1250 parts of sugar, and filtered.

807. Fining with Isinglass for Cordials

807.    Fining with Isinglass for Cordials. Take half an ounce of the best isinglass, and dissolve it over a gentle fire, in a pint of water slightly seasoned with good vinegar, or three tea-spoonfuls of lemon juice. Beat it from time to time, adding a little of the seasoned water. When you obtain a com plete solution, gradually add the foaming liquid to the cordial, stirring all the while. Then stir for 15 minutes after it is all added, and let it rest for 3 days; by that time the cordial will be bright and clear. The above quantity is sufficient to clarify 25 gallons of cordial.