27 / 160
GIGGLE WATER
27
of doves, 2 drops oil of dnnamon, ^ ounce of nutmegs,
bruised, 5 ounces of orange peel, .1 ounce of bitter al
monds, bruised,
dram oil of lemon. Dissolve the oil in
alcohol; color with cochineal and burnt sugar.
40. MARASQUIN DE GROSEILLES
Take 8)4 pounds of gooseberries, quite ripe, i pound
black cherry leaves. Bruise and ferment; distill and rec
tify the spirits. To each pint of this spirit add as much
distilled water, and i pound of sugar.
41. NECTAR
Take 3 gallons of red ratafia,
ounce of cassia-oil,
and an equal quantity of the oil of caraway seeds. Dis
solve in a little spirit of wine, and make up with orange
wine so as to fill up the jug. Sweeten, if wanted, by add
ing a small lump of sugar in the glass.
42. NOYAU
Take 1^2 gallons of French brandy; i in 5, 6 ounces
of the best French prunes, 2 ounces of celery, 3 ounces of
the kernels of apricots, nectarines, and peaches, and i
ounce of bitter almonds, all gently bruised, 2 penny
weights of essence of lemon peel,
pounds of loaf