Clove Cordial.

If you make clove cordial of rectified spirits of wine, to make two gallons, take three quarts of rectified spirits of wine, and having mixed it well with half an ounce of oil of cloves previously killed, add a pound of clarified sugar, and having filled up with the requisite quantity of water, rummage the whole well together. If you use British rectified spirits, the necessary quantity is a gallon and a half. To colour the mixture, introduce half a pint of elder juice, or put some archil into a bag, and press it between your hands into the spirit, till it assumes a deep red colour. If you wish the composition to be white, of course you do not use the elder juice or the archil. The coloured clove cordial must fine itself, but the white, if necessary, may be fined the same way as directed for peppermint. Some put a pint or a quart of cherry brandy into the mixture, and also a quarter of a pound of clove pepper ground to powder.

Cinnamon Cordial.

To make ten gallons of this cordial : Having let seven ounces of cardamum seeds, and half a pound of dried orange or lemon peel, soak for a day or two in a little spirits of wine, mix an ounce of the oil of cassia lignea, previously killed, with six gallons of rectified British spirits, or three gallons of spirits of wine; then add eight pounds of clarified sugar, or the proportionate quantity of syrup, and the necessary quantity of water; and having mixed the whole well together, colour with saffron or brandy colouring. Occasionally agitate the mixture; and when you observe the ingredients well incorporated, let it stand to fine; but should this process not readily take place, fine with isinglass.

Citron Cordial.

Having bruised in a mortar to a pulp three citrons, half a pound of Turkey figs, quarter of a pound of prunes, and quarter. of an ounce of cloves, steep the mass for a

sure and decisive in their result; their potency must be deadly indeed, to produce instant and visible effects. As Mr. Accum, in his book on Culinary Poisons, observes, the dealer who practises these dangerous sophistications, adds the crime of murder to that of fraud, and deliberately scatters the seeds of disease and death among those who contribute to his emolument!

As I have mentioned the bottling of malt liquors, it seems necessary to say a few words for the proper management of this part of cellaring.

As a necessary preparation for executing this business properly, you must take care that the bottles are clean and well dried; for wet bottles will cause the liquor to turn mouldy, or mothery, and consequently the liquor will be spoiled. Your corks should also be new and sound; for if the air should get into the bottles, through any defect of the corks, the liquor will grow flat, and never rise. You should also as scrupulously reject corks that have been used; for if they be in the least degree musty, they will communicate their ill flavour to the liquor. Also observe,

in the bottling of malt liquors, that the top and middle of the hogshead are the strongest, and will sooner rise in the bottles than the bottom. And also recollect, that when you begin to bottle a vessel of any liquor, not to leave off till the whole is bottled, otherwise it will have different tastes; and let the bottles stand till the next day before you cork them, by which the beer will be brought to a proper degree of flatness, and the corks prevented from flying, or the bottles bursting. Let the bottles be corked as close as possible, and recollect to leave the space of about an inch between the bottom of the cork and the liquor, or the bottles will burst. To make your liquor brisk when opened, add to each bottle a lump of loaf sugar, or a tea-spoonful of moist sugar, with two or three cloves. Pack the bottles in the binns on their sides in dry sand, as it prevents the access of air more effectually than saw-dust will do. But if you want part of the liquor to ripen quickly, place the bottles in a warm situation for a few days..

20. Cordials and Compounds.

In the following computations for the composition of cordials and compounds, the various proportions are those which are generally used for producing the usual merchantable article. But if the operator wishes to make his goods of an inferior or a higher quality, so as to suit his customers, and adapt them to the peculiar nature of his business, by increasing or diminishing the quantities and qualities of the ingredients, he, of course, will increase or diminish the flavour, strength, and quality of their goods.

In the preparation of cordials and compounds, the following syrup, or capillaire, may be used advantageously instead of

sugar.

With four pounds of lump sugar and five pints of water, mix well or beat up the whites of two eggs; then boil the whole gently for the space of half an hour, skimming it carefully; strain through a flannel bag, and while hot, add half an ounce of essence of lemon, or a pint of