305. Stomach Essence

One and a half pounds of cortex Chinae, six ounces of curagao peel, one ounce of fiores Cassiae are infused in four quarts of cognac from two to three weeks; filter the fluid, sweeten with two pounds of refined sugar, and bottle. (The sweetening may be omitted.)

306. Strawberry Liquor

Fill into a large glass jar one pound of fresh strawberries, half a pound of white rock-candy (pulverized), and one and a half quarts of cognac; cork and seal well; let it stand in the sun for five weeks; shake daily, then strain the liquor through blotting-paper, and bottle.

307. Sweet Calamus Liquor

Infuse four ounces of dried, thinly cut sweet calamus, and a little over an ounce of cut angelica in two and one-half quarts of cognac, in a well-corked, large bottle, for four weeks, in a rather warm place; clear and refine two pounds of lump-sugar "in one and a half quarts of water; mix it with the liquor, filter, and bottle.

308. Vanilla Liquor

Infuse two and a half sticks of vanilla in four quarts of brandy a fortnight; refine two pounds of sugar in four quarts of water to syrup, add the liquor; mix well over a slow fire, filter, and bottle.

309. Another

Cut four sticks of vanilla into very small pieces, put them in a bottle with three quarts of best brandy; let infuse a fortnight, shake daily, add two pounds of refined sugar, let the liquor stand a few days, color slightly red with cochineal-tincture, and bottle.

310. Vespetro

An Italian cordial. One-fourth of an ounce of angelica seeds, three-fourths of an ounce of coriander, one-fourth of an ounce of fennel, one-fourth of an ounce of anise, the juice and the thin peel of two lemons, and one pound of sugar are infused in two quarts of brandy five or six days, in a warm place; filter and bottle.

311. Walnut Liquor

One pound of green walnuts gathered at the end of June or beginning of July, is cut in small pieces, and in a jug or a glass jar infused in two and a half quarts of fine brandy with one-eighth ounce of pulverized cinnamon, and as much of cloves, from six to eight weeks; cork well, and shake daily. After this time filter the infusion, add syrup of one pound of sugar and one quart of water: filter again and bottle.

312. Another

Infuse one pound of cut green walnuts in two quarts of fine cognac, in the sun, a fortnight; filter into another bottle, add half an ounce of cinnamon, and one-fourth of an ounce of roughly pulverized cloves; let it stand another week in the sun; add a syrup of three-fourths of a pound of sugar and one pint of water; mix well, filter, and bottle; after half a year it is ready for use.

313. Whiskey Cordial

A liquor which is made in English families, when the white currants are getting perfectly ripe.

Infuse the rind of a thinly peeled lemon, half a pint of white currants (a little mashed), and a small piece of ginger in a quart of whiskey, twenty-four hours, in a warm place; filter, sweeten with half a pound of refined sugar, filter again, and bottle.