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CKEITE D AIJISE.
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117. Cordial, Celery.
1 lb. of celery seed, and 5 lbs. of celery root, boiled for
2 minutes with V gallons of white plain syrup (see No. 7),
then add 3 gallons of alcohol, 95 jDcr cent., strain, filter 5
color with tincture of turmeric. (See No. 91).
118. Cordial Smallage.
3 lbs. ofraisins, seeded,5 lbs. of young sprouts ofsmall-
age; cut and wash them; boil for 2 minutes in 7 g.illons
of Avhite plain syrup (see No. 7); sti-ain, then add 3 gal
lons of alcohol, 95 per cent. Filter.
119. Greme d'Absiathe. (Absiathe Cream.)
24 ounces of wormwood
, (- ground fine.
8 do. anise-seed J °
Macerate for 24 hours in 3^ gallons of alcohol, 95 per
cent., and 3f gallons of Avater. Distil from off the water
gi gallons of flavored spirit, and then add a syrup made
of 53 lbs. of sugar and 3^ gallons of water, near boiling
heat. (See No. 7.)
Color green with indigo and saffron. (See No.90.)
120. Creme d'Angelique. (Angelica Cream.)
-12 ounces of angelica root powdered; macerate for 24
hours in 3|gallons of alcohol 95 per cent,(see No.5), add
g| gallons of Avater. Distil over 3^ gallons of flavored
spirit; then add 53 lbs. of sugar, and 3i gallons of alcohol
near boiling heat.
121. Creme d'Anise.
24 ounces of green anise-seed.
8 do. star anise-seed.
4 do. cinnamon.
(Anise-seed Cream.)