Cherry cordial

Another factor to be taken into consideration and which, so far, has not had a great deal of publicity is the potential outlet for fruit surpluses. For example, applejack from apples cordials and liqueurs from peaches, pears, oranges, apricots, plums, cherries, prunes, herbs and seeds, etc. 

Ferrated Elixir of WUd Cherry. Take of fluid extract of wild cherrv bark, 4 fluid ounces curagoacordiab 11 fluid ounces pyrophosphate of iron, 256 grains boiling water, 1 fluid ounce. Mix the fluid extract with tho cura oa cordial. Dissolve the pyrophosphate of iron in tho boiling water, and mix all together. Dose, a tea-spoonful 3 times daily. 

Eing s Cordial. Dissolve in 4 pint of proof spirits, 14 drachms each of the oils of caraway and cinnamon extract the stones from 3 pounds of black cherries, and mash the fruit in a pan grate 1 nutmeg take 2 quarts of Madeira wine, 2 quarts of brandy, and 1 gallon of syrup mix all together, and color with red saonders wood. 

Liqueurs or cordials are spirits sweetened and flavored with veg-.etable aromatics, and frequently colored anisette is flavored with aniseed absinthe, with wormwood curafoa, with orange-peel kirschwasser, with cherries, the stones being cracked and the spirits distilled from the bruised fermented fruit kilmmel, with cummin and caraway seeds maraschino, with cherries noyedu, with peach and apricot kernels. 

During distillation the first and last fractions are separated. The main distillate contains 60% by volume or more alcohol. It is usually diluted with water to about 40-50% by volume alcohol and is marketed as clear, colorless brandy. The low levels of benzaldehyde and hydrogen cyanide which both contribute to the flavor are derived from the enzymatic cleavage of seed amygdalin. Kirschwasser, as is the case with Marasca from Dalmatia or Italy, is often used as an admixture in liqueur or cordial production (curacao, cherry brandy, maraschino, etc.). 

Food. Cherry laurel oil (FFPA) is used as a flavor component in numerous food products, including alcoholic (liqueurs such as cordials, etc.) and nonalcoholic beverages, frozen dairy desserts, candy, and baked goods. Highest average maximum use level reported is 0.014% in candy. 

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