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GIGGLE WATER
23
saffron, I pound of raisins (stoned), i pound dates;
3 ounces licorice root. Let these stand 12 hours in 2)^
quarts of water; strain, and add it to the above. Dulcify
the whole with fine sugar.
29. ANISETTE DE BOURDEAUX
Take 9 ounces sugar, 6 drops aniseed. Rub them to
gether and add, by degrees, 2pints spirits of wine, 4pints
water. Filter.
30. CREME DES BARBADOES
Take l dozen middling sized lemons, 3 large citrons,
14 pounds loaf sugar, K POund fresh balm leaves, 5
quarts spirits of wine, 7 quarts of water. Cut lemons
and citrons in thin slices and put them into a cask, pour
upon them the spirit of wine, bung down close, and let
it stand 10 days or a fortnight; then break the sugar,
and boil it for hour in the water, skimrning it fre
quently. Then chop the balm leaves, put them into a larg'e
pan, and pour upon them the boiling liquor, and let it
stand till quite cold; then strain it through a lawn sieve,
and put it to the spirits, etc., in the cask. Bung down
close, and in a fortnight draw it off. Strain it through a
jelly-bag and let remain to fine; then bottle it.