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SEE PAGESI to 6.
117
101.
Creme de Chocolat.
8 lbs. of roasted cacao.
12 ounces of cinnamon.
4 do.
vanilla.
y2
do.
cloves.
Ground; macerate for 48 hours in
gallons of
alcohol, 95 per cent, 323 gallons of water. Distil from
off the water 3^ gallons of high-flavored spirit; then
add S3 lbs. of sugar, and
gallons of water, near
boiling heat.
102. Creme de Cinnamon.
162 drops of oil of cinnamon.
Dissolve in 3J/3 gallons of alcohol, 95 per cent;'then
add 53 lbs. of sugar, and 314. gallons of water, near
boiling heat. Color yellow.
103.
Creme de Cinq Fruits.
(Cream of five fruits.)
6 bergamots, the rinds onl}'.,
6 bitter oranges, do. do.
6 cedrats,
do. do.
6 lemons,
do. do.
9 oranges,
do. do.
Cut small; macerate for 24 hours with 3% gallons of
alcohol, 95 per cent, and 3% gallons of water. Distil
from off the water 3% gallons of flavored spirit, then
add 53 lbs. of sugar arid 314 gallons of water, near
boiling heat.
104. Creme de Dattes.
8 lbs. of dates pounded, and boiled with 53 lbs. of
sugar, 3V4 gallons of water; strain and press; then add