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180
SEE PAGES I to 6.
gallons of good cider; also macerate for 24 hours 8
ounces of ground cloves, 8 ounces of ground cinnamon,
I lb. of ground ginger, 14 of a lb. of lemon peel cut,
of a lb. of isinglass dissolved in %of a gallon of white
wine, and 4 gallons of French brandy,4th proof; strain,
press; filter.
360. Usquebaugh.
iV4 lb. of cinnamon.
10 ounces of cloves.
10 do. nutmeg.
10 do. ginger.
10 do. allspice.
All ground and macerated for 8 days with 10 gallons
of old Irish whiskey; then make another tincture con
sisting of 2V2 ounces of Spanish saffron, 10 ounces of
isinglass dissolved in i quart of white wine in another
vessel; macerate both for the same length of time, say
8 days; then strain both tinctures; then dissolve 8 lbs.
of sugar candy in a gallon of water; strain, and mi.x
all these three strained liquids together, and add 5
ounces of tincture of rhubarb. Filter.
V.
*
361. Verdullno de Turino.
I ounce of myrrh.
4 ounces of Ce)don cinnamon.
4 do. cardamom.
Macerate for 24 hours with 3% gallons of alcohol, 95
per cent, and 4 gallons of water; distil from off the
water 3% gallons of flavored spirit, and add 24 lbs. of
sugar dissolved in 5 gallons of water; color green.
Filter.
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