Occupations > British wine-maker, and domestic brewer

230
ANISEED CORDIAL.
pound and a half of loaf-sugar; one half gill of
the strongest spirit of wine; two pennyweights,
troy, of the oil of peppermint; water, as much as
will fill up the cask, which should be set up on
end, after the whole being well roused, and a cork
for drawing off placed in it.
Directions how to make up the above.
Powder half an ounce of sugar in a brass mor¬
tar, on which pour the oil of peppermint, and beat
it into a thin paste, stirring the sugar and oil
with a knife, scraping what is in the pestle and
mortar together, that the oil may be uniformly
incorporated with the sugar; then add the spirit
of wine, and blend them well together; have the re¬
mainder of your sugar ready dissolved in about
half a gallon of the water, to be used for making
up; rouse the whole well together with a stick;
dissolve one drachm and a half of alum (powder¬
ed), in the water that is to make up with, boiling
it over the fire; and when blood warm, add it to fill
up the cask, and let it stand two or three days, in
which time it will be fit for use.
TO MAKE TWO GALLONS OF ANISEED CORDIAL.
Take five quarts and a pint of spirits, one in six;
half a gill of strong spirit of wine (sixty-eight over