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i^oine
M^'Ot
WLirn^
CREME
DE
NOYAU
DE
MARTI-
NIQUE
Take
twenty
pounds
of
loaf
sugar,
three
gallons
of
spirit
of
wine,
three
pints
of
orange-flower
water,
one
and
one-quarter
pounds
of
bitter
almonds,
two
drams
of
es-
sence
of
lemon, four
and
one-half gallons
of
water.
The
produce
will
exceed
eight
gal-
lons.
Put
two
pounds
of
the
loaf
sugar
into
a
jug
or
can,
pour
upon
it
the
essence
of
lemon,
and
one
quart
of
the
spirit
of
wine.
Stir
till
the
sugar
is
dissolved,
and
the
es-
sence
completely
incorporated.
Bruise
the
almonds
and
put
them
into
a
four-gallon
stone
bottle
or
cask,
add
the
remainder
of
the
spirit
of
wine,
and
the
mixture
from
the
jug
oi"
can.
Let
it
stand
a
week
or
ten
days,
shaking
it
frequently.
Then
add
the
re-
mainder
of
the
sugar,
and
boil
it
in
the
four
and
one-half
gallons
of
water
for
three-
quarters
of
an
hour,
taking
oif
the
scum
as
it
rises.
When
cold,
put
it
in
a
cask;
add
the
spirit,
almonds,
etc.,
from
the
stone
bot-
tle,
and
lastly
the
orange-water.
Bung
it
down
close
and
let
it
stand
three
weeks
or
a
month;
then
strain
it
off
in
a
jelly
-bag,
and
when
fine,
bottle
it
off.
When
the
pink
is
wanted,
add
cochineal,
in
powder,
at
the
rate
of
one-half
dram
or
two
scruples to
one
quart.
138