The cedrat is a species of citron, and very highly esteemed in Italy, where it grows naturally. The fruit is difficult to be procured in this country, but as the essential oil is often imported from Italy, it may be made as follows: Take two ounces of the finest loaf sugar, powdered. Put it into a glass mortar, with sixty drops of the essence of cedrat; rub them together with a glass pestle, and put them into a glass alembic with two quarts of fine proof spirit and one pint of water. Place the alembic in a bath, heat and draw off one-half gallon, or till the feints begin to rise; then dulcify with fine sugar.
This is considered the finest cordial yet known; it will therefore be necessary to be particularly careful that the spirit is perfectly clean, and as much as possible free from any flavor of its own.
This is seldom made with cinnamon, but with either the essential oil or bark of cassia. It is preferred colored, and therefore may be well prepared by simple fermentation. If the oil be used, one dram will be found enough for two or three gallons of