Gin, Cor′dial

This is gin sweetened with sugar, and slightly aromatised. Prep. Good gin (22 u. p.), 90 galls.; oil of almonds, 1 dr.; oils of ca ia, nutmeg, and lemon, of each 2 dr.; oils of juniper, caraway, and coriander, of each 3 dr.; e ences of orris root and cardamoms, of each 5 fl. oz.; orange-flower water, 3 pints; lump sugar, 56 to 60 lbs.; di olved in water, 4 galls. The e ences are di olved in 2 quarts spirit of wine, and added gradually to the gin until the requisite flavour is produced, when the sugar (di olved) is mixed in, along with a sufficient quantity of soft water, holding 4 oz. of alum in solution, to make up 100 galls. When the whole is perfectly mixed, 2 oz. of salt of tartar, di olved in 2 or 3 quarts of hot water, are added, and the liquor is again well rummaged up; after which the cask is bunged up, and allowed to repose. In a week, or le , it will have become brilliant, and may be either ‘racked,’ or drawn from the same cask. Product. 100 galls., about 30 u. p.