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CHOI E RECIPES
9
Essence of saffr on,
1
oz.
E ssen ce of cit r on,
1-6
teaspoonful.
E ssence of bergarnot,
1-10
teaspoon-
ful.
P r oof spirit s,
1%
gallons.
Br own sngar,
10
l bs.
Distilled water,
1%
qnar ts.
Bea t the solids a nd essences together
to get a paste a nd p ut this i n a jar
wit h a br oad ori fice; t hen mix t he
water a nd spirits a nd pour on a qnar t
at a t ime, stirring well between each
quar t.
E au De Cordiale.
L emon peel,
11,4
lbs.
Cinnamon bark,
4
oz., brnised.
Aniseed, powd ered,
2
oz.
Balm, t he fres h herb,
2
oz.
Cor ia nder seed, powd ered,
2
oz.
Mace, powdered,
1
oz.
N nt meg, powdered,
1
oz.
P ure spirits
(60
0 .
P .), 211:!
gallons.
Distilled water,
2
gallons.
Capillaire,
1
gallon.
Mix
a ll
together, stir well every
48
h ours for one month ; press and filte r.
Note : The r ecipes gi ven in this ·book
f or t he prepar ation of the various k inds
of drinks
in
b ulk, or t o b e bottled, are
int ended as a guide from which t he
compounder can manufacture t he goods
in such quant i ties as he may desire, it
being only n ecessary t o obser ve t he
pr opor tion s in mixing t h e ingredients
and to follow the instructions for
processing.
M INERAL
WATERS.
Principal Ones, Manufactured and
From Natural Springs.
Th e manuf acture of miner al · waters
r equires a very powerf ul aerating a nd
bottling machine, anLl i n fact a plant