138 / 256
138
KECtPES FOK TEN GALLONS EACH.
- Vv
Ground; then macerate for 24 hours in 3| gallons of
alcohol, 95 per cent., and 3| gallons of water; distil from
off the water 3l gallons offlavored spirit, then add 53 lbs.
ofsugar and 3l gallons of water, near boiling heat.
122. Creme de Barbadoes. (Barbadoes Cream.)
4 lemons,the rinds only.
4 oranges,Ceylon, do.
5L ounces of cinnamon.
3 drachms of mace..
XL drachms of cloves.
11 do. coriander-seed.
11 do. bitter almonds.
1^ do. nutmegs.
Ground and cut; macerate for 24 hours in 3l gallons of
alcohol, 95 per cent., and 3|gallons of water. Distil from
off the water 3l gallons of flavored spirit;then add 53 lbs.
ofsugar, and 3J gallons of water, near boiling heat.
123. Creme de Cacao. (Cocoa Cream.)
5 lbs. of roasted cacao.
1 ounce of Ceylon cinnamon.
Ground; macerate for 24 hours in 3i gallons of alcohol,
95 per cent., and 3|gallons of water. Distil from off the
water 3igallons offlavored spirit, then add 53 lbs. ofsugar
and SJ gallons of water, near boiling heat; add one ounce
of tincture of vanilla.
124. Creme de Cedrat with Champagne. (Cedrat
Cream.)
1 ounce of oil of cedrat,dissolve in 2l gallons ofalcohol,
95 per cent., add 4 quart bottles of champagne,53 lbs. of
sugar, and 3l gallons of water, near boiling heat.