139 / 158
J^omt
JWaire
Wiinm
CREME
D'ORANGE
OF
SUPERIOR
FLAVOR
Take
one
dozen
middling
sized
oranges,
one
and
one-quarter
pints
orange-flower
wa-
ter,
six
pounds
loaf
sugar,
two
and
two-
thirds
quarts
spirit
of
wine,
one-half
ounce
tincture
of
saffron,
four
and
two-thirds
quarts
water.
Cut
the
oranges
in
slices,
put
them
in
a
cask,
add
the
spirit
and
orange-
flower
water,
let
it
stand
a
fortnight.
Then
boil
the
sugar
in
the
water
for
one-half
hour,
pour
it
out,
and
let
it
stand
till
cold;
then
add
it
to
the
mixture
in
the
cask,
and
put
in
the
tincture
of
saffron.
Let
it
remain
a
fort-
night
longer;
then
strain,
and
proceed
as
directed
in
the
recipe
for
Creme
de
Bar-
badoes,
and
a
very
fine
cordial
will
be
pro-
duced.
EAU
DE
BARBADOES
Take
one
ounce
of
fresh
orange
peel,
four
ounces
of
fresh
lemon
peel,
one
dram
cori-
ander,
four
pints
^roof
spirit.
Distill
in
a
bath
heat,
and add
white
sugar
in
powder.
EAU
DE
BIGARADE
Take
the
outer
or yellow
part
of
the
peels
of
seven
bigarades
(a
kind
of
orange),
one-
quarter
.ounce
of
nutmegs,
one-eighth
ounce
of
mace,
one-half
gallon
of
fine
proof
spirit,
139