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LIQUEURS.
Alkermes.
Italian
Liqueur.
Mix
together
forty
grains
of
cinnamon,
ten
of
cloves,
and
ten
of
vanilla
;
pour
over
two
drachms
of
spirits
of
wine
of
32°,
and
let
all
infuse
for
ten
or
twelve
days,
keeping
the
bottle
well
corked.
Prepare
a
syrup
with
a
pound
and
a
half
of
sugar
in
a
pint
of
spring
water
and
half
a
pint
of
rose
water.
Take
ten
drops
of
cochineal
and
half
a
drachm
of
alum,
and
let
them
boil
in
a
wineglassful
of
water
for
a
few
minutes
to
get the
colouring
matter.
Then
mix
all
together
thoroughly,
and
filter
through
filtering
papers.
Aniseed
Liqueur.
To
one
gallon
of
syrup
add
one
ounce
and
a
half
of
aniseed.
Apricot
Brandy.
To
every
pound
of
fruit
put
one
of
loaf
sugar
and
a
wineglassful
of
water.
The
apricots
should
not
be
quite
ripe.
Place
them
in
a
saucepan
with
suf-