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see pages I to 6.
72 drops of oil of nerol)', and dissolve in 3% gallons of
•alcohol, 95 per cent.
105. Creme Imperiale.
4 ounces of carrot-seed.
4 do.
Ceylon cinnamon.
<5
do.
angelica-seed.
8 do.
orris-root.
Ground; macerate for 24 hours with
gallons of
alcohol, 95'per cent, and 3% gallons of water. Distil
from off the water 3I/3 gallons of flavored spirit; then
•add 53 Ib's. of sugar and 314 gallons of water, heated
near boiling.
106. Creme de Martinique.
4 drachms of tincture of vanilla.
32 drops of oil of neroly.
14 drops of oil of roses.
24 drops of oil of cinnamon.
Dissolve in 314 gallons of alcohol, 95 p,er cent; then
add 53 lbs. of sugar and 3% gallons of water, near
toiling heat, and color rose.
107. Creme de Menthe.
5 lbs. of spearmint.
25 lemons, the rinds only.
Cut and macerate for 24 hours with 3j^ gallons of
alcohol, 95 per cent, and 3% gallons , of water. Distil
from off the water 3I/3 gallons of flavored spirit, and
dissolve in it 5 drachms of oil of peppermint; then add
53 lbs. of sugar and 3% gallons of water, near boiling
heat.