_Anisette._--(_a_) Dissolve 2 oz. oil of anise and ½ oz. oil of star anise in 10 gal. pure spirit, and add 2 gal. white-sugar syrup to it. (_b_) 2 oz. aniseed (or 1½ dr. essential oil) and 3 lb. sugar per gal. If weaker than 45 u.p. it cannot be made full flavoured without liability to milkiness. (_c_) 4 oz. aniseed, 1 oz. bruised coriander seeds, 1 oz. bruised sweet fennel seeds, ½ gal. rectified spirit, 3 qt. water; macerate for 5 or 6 days; distil 7 pints, and add 2½ lb. lump sugar. (_d_) 15 drops oil of aniseed, 6 drops cassia oil, 6 drops caraway oil; rub with a little sugar, and dissolve in 3 qt. spirit 45 u.p. by well shaking together; filter if necessary, and dissolve 1½ lb. sugar in the clear liquid. (_e_) 1 gal. brandy or proof spirit, ¾ lb. sugar, dissolved in 1 pint aniseed water. (_f_) Put in a barrel 13 gal. 95 per cent. alcohol. Dissolve 3½ oz. essence of green anise-seed in 1 gal. 95 per cent. alcohol, and add ½ gal. orange-flower water, 8 or 10 drops infusion of mace, and 5 drops essence of cinnamon. Then put in the barrel 26 gal. sugar syrup 25° Baumé. Stir and filter. _Apple or Cider Brandy._--1 lb. oil of apple, ½ lb. oil of pear, 1 gal. syrup of gum arabic, 5 bar. good rectified spirit. _Aromatic Wine-bitters._--Macerate 1 lb. orange peel, 2 lb. orange buds, ½ lb. agaric, ½ lb. Peruvian bark, 1 lb. gentian root, 5 gal. Teneriffe wine, 20 gal. spirits of wine. _Blackberry Brandy._--(_a_) 1 lb. essence of blackberry, 1 gal. blackberry juice, 1 gal. syrup of gum arabic, 4 bar. pure spirit. (_b_) To 10 gal. blackberry juice and 25 gal. spirit 40 above proof, add 1 dr. each of oil of cloves and oil of cinnamon dissolved in 95 per cent. alcohol, and 12 lb. white sugar dissolved in 6 gal. water. Dissolve the oils separately in ½ pint 95 per cent. alcohol; mix both together, and use half the quantity; if the cordial is not sufficiently flavoured, use the balance. (_c_) ¼ oz. each of cinnamon, cloves, and mace, 1 dr. cardamom. Grind to a coarse powder; add to 16 lb. blackberries, mashed, and 5 gal. 95 per cent. alcohol. Macerate for two weeks; press; then add 10 lb. sugar, dissolved in 3⅜ gal. water. Filter. _Blackberry Cordial._--(_a_) Crushed blackberries, 1 gal.; sugar, 2 lb.; brandy, 1 gal. Macerate the berries in the brandy for 5 or 6 days; express the liquor; add the sugar and after 2 weeks decant and filter. (_b_) Dried blackberries 16 oz. Or fresh blackberries 4 pints. Powdered blackberry root 12 oz. Powdered mace 1½ oz. Powdered cassia 9 dr. Powdered allspice and cloves, of each 5 dr. Sugar 60 oz. Brandy 2 pints. Port wine 1½ pints. Alcohol 1 pint. Water q.s.