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108. Creme de Mocha.
32 ounces of Mocha coffee roasted and ground, macer
ate for 24 hours with 3% gallons of alcohol, 95 per
cent, add 3% gallons of water. Distil from off the
water 3% gallons of flavored spirit, and dissolve in it
•one drachm of essence of vanilla, then add 53 lbs. of
sugar and 3% gallons of water; near boiling heat.
109. Creme de Nymphe.
97 drops of oil of cinnamon.
49 do. do. mace.
24 do. do. roses.
Dissolve in 3% gallons of alcohol, 95 per pent, then
add 53 lbs, of sugar and 3% gallons of water, near boil
ing heat. Color rose.
,
no. Creme d'Orangre, with Cham
pagne.
I ounce of oil of orange, dissolve in 2% gallons of
alcohol, 95 per cent, add 4 quart bottles of champagne,
53 lbs. of sugar, and 3% gallons of water, near boiling
heat.
111. Cream de Portugal.
I ounce of oil of Portugal; dissolve in 31/^ gallons of
alcohol, 95 per cent, add 53 lbs. of sugar and 3:^ gal
lons of water, near boiling heat.
112, Creme de Roses.
Dissolve I drachm of oil of roses in 3% gallons of
alcohol, 95 per cent, then add 53 lbs. of sugar and 3%
gallons of water, near boiling heat, and color rose.
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