Flowers cordials

Aperient. Mildly laxative, elder has long been used in teas and cordials to aid the digestive process. Parts used flowers, berries. 

When the flavoring material is not derived in whole directly from a flower, fruit, plant, etc., the name of any such flower, fruit, plant, etc., should not be given to any cordial or liqueur unless the name is preceded by the word Imitation. ... 

In distilling perfumes and cordials, tho object is to extract or separate the odorons and aromatic principle from the roots, flowers, seed, or spices used to import the characteristic odor aud taste to the liquor, and it is usual to mac(. rate such ingredients in strong alcohol several days before distillation. Great care should bo taken that the heat shauldt in all cases, he as gentle and uniform as possible. 

Make fruit flower cordials 90 Use natural cleaners polishes 92 Give eco presents 94 Wear sleep in natural organic fabrics 98 Go green in the playroom 102 Forage for fungi... 

Why not make cordials with berries and flowers so that you can enjoy the deliciously light taste of summer long after the season is over Made and stored properly, these concentrated syrups should last several months, and will make great presents. 

There is nothing quite as refreshing as the delicately scented taste of an elder cordial, particularly if it is homemade using hand-picked elder flowers. Clusters of the small white or cream flowers appear in late spring use freshly-picked flowers for the best taste. Or gather fresh berries and make all sorts of alternative flavors. 

Cordials make delicious pure fruit drinks when added to non-carbonated or carbonated water or lemonade, or try mixing elder flower cordial with white wine and carbonated water for a sensationally different spritzer. 

An elegant micro-flower of 8 i.m across represents a fascinating example of directional distribution of friction forces at the microscale within a multidomain Langmuir film formed by chiral phospholipids. This image is cordially provided by researchers from the Swiss Federal Institute of Technology (for details, see Chapter 7 in this volume and the article in Science 1998,280, 273). 

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