237. Bilberry Cordial

Infuse any quantity of red bilberries in a wide-necked, large bottle with enough cognac to cover them; cork the bottle, place it on a sunny spot, and let it stand until the berries have lost their red color. Filter, add to each quart of liquor one pound of refined sugar-syrup, and bottle.

It is a favorite drink in Sweden and Russia.

238. Benedictine

The active part of the genuine Benedictine cordial is composed nearly exclusively of plants growing on the steep precipices of Normandy; they are gathered and infused at the time when the sap rises, and the blossoms spring forth. These herbs, growing near the sea, are saturated with bromine, iodine, and chlo-ruret of sodium, and develop and keep their healing power in the alcoholic liquids; only best cognac is used for infusion.

230. Bishop Cordial

Peel twelve bitter oranges, infuse the rind with one quart of old Jamaica rum or arrack de Batavia in a well-covered tureen for twenty-four hours; strain the fluid, and fill it into small bottles, cork, and seal.

Use two tablespoonfuls of this essence to a bottle of claret, and sweeten to taste.

240. Bitter- Orange Cordial

Put the rind of six thinly peeled bitter oranges in a stone pot, add the filtered juice of the fruit and two quarts of best brandy; let it soak for three days, well covered; clear and refine one and a half pounds of sugar, add it to the liquor, filter and bottle; do not use it before six months.

241. Another

Make with a fine needle little holes in the skin of six bitter oranges, place them in a large bottle; pour in two and a half quarts of brandy; let soak for four weeks, add syrup made of one and a half pounds of sugar and one pint of water; filter and bottle.

242. Cassis Liqueur

Put one pint of mashed black currants in a big bottle; add half a pound of pulverized sugar and one quart of cognac; cork the bottle well, and let it stand for six weeks in the sun; shake daily; then strain through canton flannel, bottle, and let the bottles lie for a while.

243. Cassis Ratafia

Put in a stone pot one quart of well-cleaned black currants; mash them, add twenty to thirty raspberries, tied up with some cloves in a little muslin bag; add two and a half quarts of brandy; let it stand for eight weeks; filter; mix it with one pound of sugar refined to syrup, which must be still hot; let it again stand for some days, then filter, and bottle.

244. Chartreuse

The preparation of this famous cordial and its trade is monopolized by the monks of the monastery Grande Chartreuse, in the French departement Isere; the monastery was built by St. Bruno in the year 1086.

The monks keep their secret very carefully; an imitation may be obtained in the following way: Take one pint of the best brandy or kirschwasser, eight drops of vermouth essence, one drop of cinnamon essence, one drop of rose essence, and twelve ounces of sugar that was refined and cleared in one pint of water; strain through flannel, cork, seal, and let it lie at least eight weeks.