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LIQUEURS
45
Carraway
Liqueur.
Simple
syrup
one
gallon,
essence
of
carraway
one
ounce,
caramel
a
quarter
of
an
ounce.
Cherry
Gin.
Take
a
quarter
of a
pound
of
castor
sugar,
one
pound
of small
black
cherries,
and
fill
up
with
gin
in
a
large
bottle.
Cloves
Liqueur.
Simple
syrup
one
gallon,
one
ounce
of
essence
of
cloves,
caramel
a
quarter
of
an
ounce.
Creme
de
Citron.
Make
a
quart
of
syrup
by
putting
a
quart
of
water
over
the
fire
in
a
well-tinned
copper
sauce-
pan,
and
dropping
in
as
soon
as
it
begins
to
boil
one
pound
of
loaf
sugar
lump
by
lump
;•
when
the
sugar
is
melted
boil
it
up,
and
then
pour
it
into
a
basin
to
cool
;
put
sixty
drops
of
oil
of
citron into
a
quart
of
spirits
of
wine,
shaking
up
thoroughly.
Then
mix
it
with
the
quart
of
syrup,
and
add two
ounces
of
colouring,
made
by
putting
half
a
drachm
of
saffron
into
two
ounces
of
spirits
of
wine.
Filter
all
through
filtering-paper,
and
bottle
for
use.
Creme
de
Girofl^.
To
a
quart
of
spirits
of
wine
add
forty
drops
of
oil
of
cloves
;
shake
well,
and
mix
in
a
quart
of