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HOUSKEEPER'S BOOK.
be ready for drinking in a few weeks, but will be greatly
the better for being kept longer.
                    CINNAMON CORDIAL.
   Take an ounce of the finest cinnamon; bruise it in a
 mortar, put it into a bottle, and add a pint of spirits of wine.
 Now proceed exactly as is done in making lemon brandy,
 excepting that it will be well to strain through fine muslin,
 before filtering through blotting-paper, as the cinnamon
 clogs up the filter, and greatly retards the process.
                     GINGER CORDIAL.
   Take two ounces of the very best ground ginger: put
it into a large earthen vessel (a stew-pot); pour on it two
quarts of cold water; stir well with a clean stick, or a
silver spoon; put the vessel into the oven of the common
kitchen range; when it begins to simmer, stir again; and
when it boils open the oven door; and let it continue to
simmer gently for six hours, occasioually stirring it;
then take it out of the oven, and cover it up. The next
day, put it into the oven again for six hours, stirring
it every now and then. Take it out; let it stand to cool,
and when cold pour off the clearer liquor, for most of
the ginger will have fallen to the bottom. There should be
a quart of liquor; if there is more, the simmering must be
continued longer; if less, water should be added to make up
the deficiency. Now dissolve in the quart of ginger water
two pounds of treble-refined lump sugar: bring it to the boil;
add to it when cold a quart of spirits of wine; stir the whole
well together; and filter. When bitter almonds are not
thought objectionable, the addition of a few to the spirits
of wine, some few days before it is added to the ginger
syrup, will be found an improvement. This cordial has a
little but not much colour. It should be kept longer than
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