137 / 158
ANISETTE
DE
BOURDEAUX
Take
nine
ounces
sugar,
six
drops
aniseed.
Rub
them
together,
and
add,
by
degrees,
two
pints
spirits
of wine,
four
pints
water.
Fil-
ter.
CREME
DES
BARBADOES
Take
one dozen
middling
sized
lemons,
three
large
citrons,
fourteen
pounds
loaf
sugar, one-quarter
pound
fresh
balm
leaves,
five
quarts
spirits
of
wine,
seven
quarts
of
water.
Cut
lemons
and
citrons
in
thin
slices
and
put
them
into
a
cask,
pour
upon
them
the
spirit
of
wine,
bung
down
close,
and
let
it
stand
ten
days
or
a
fortnight
;
then
break
the
sugar,
and
boil
it
for
one-half
hour
in
the
water,
skimming
it
frequently.
Then
chop
the
balm
leaves,
put
them
into
a
large
pan,
and pour
upon
them
the
boiling
liquor,
and
let
it
stand
till
quite
cold;
then
strain
it
through
a
lawn
sieve,
and
put
it
to
the
spirits,
etc.,
in
the
cask.
Bung
down
close,
and
in
a
fortnight
draw
it
oif.
Strain
it
through
a
jelly-bag
and
let
remain
to
fine;
then
bottle
it.
137