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SEE PAGES I to 6.
113. Creme Royale.
4 ounces of cloves.
4 do. cinnamon.
8 do. carrot seed.
lo oranges, the rinds only.
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 and 3% gallons of water, near boiling heat.
114. Creme de Truffles.
r lb. of truffles, ground; macerate for 8 days with
SVs gallons of alcohol, 95 per cent. Strain, press and
add 53 lbs of sugar, and 3%gallons of water, near boil
ing heat. Color dark yellow.
115. Creme de Vanilie.
2 drachms of vanilla bean, cut fine; macerate for 2
days in 3% gallons of alcohol, 95 per cent; then add 53
lbs. of sugar and 314 gallons of watei', near boiling
heat.
116. Creme Virginal.
gallons of rose water.
1% do. orange flower water.
Dissolve in it 53 lbs. of sugar, then add 3% gallons
of alcohol, 95 per cent. Filter.
117. Cuckold's Comfort.
4% Ihs. of fresh poppies mashed, macerate one week
with 4 gallons of proof spirit; strain, press, add one
gallon of white plain syrup; flavor with ^ ounce of
essence of vanilla, 24 drops of oil of roses, dissolve
in 2 ounces of alcohol, 95 per cent. Filter.
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