150 / 204
15°
S-EE PACES I to 6.
4 ounces of cinnamon.
64 grains of vanilla.
Ground; macerate for 24 hours with 3 gallons of al
cohol, 95 per cent, and 3% gallons of water; distil from
off the water 3 gallons of flavored spirit; mix with 24
lbs. of sugar dissolved in 5% gallons of water; filter.
236. Liqueur des Braves.
4 ounces of carrot-seed.
4 do. cardamom-seed.
8 do. roasted cacao.
4 do. Ceylon cinnamon.
Ground; macerate for 24 hours with 3 gallons of al
cohol, 95 per cent, and 3% gallons of water; distil from
off the water 3 gallons of flavored spirit; add 24 lbs. of
sugar dissolved in 5% gallons of water; filter.
237. Liqueur de Cafe.
3 lbs. oflight-brown roasted coffee ground and boiled
for 2 minutes with 2 gallons of water; strain,when cool;
add 24 lbs. of sugar dissolved in 3^^ gallons of water;
add 3 gallons of alcohol, 95 per cent; filter.
238. Liqueur de Cannelle.
2 lbs. of cinnamon, ground; 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; add 24 lbs. of sugar dissolved in 5)^ gallons of
water; filter; color red.
239. Liqueur de Citron,
3 lbs. of lemon rinds, only the yellow part.
Cut and macerate for 24 hours with 3 gallons of al
cohol, 95 per cent, and 3% gallons of water, distil from
Ml
JtA