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CREME DE DA'ITKS.
125. Creme de Chocolat. (Chocolate Cream.)
139
8 lbs. of roasted cacao.
12 ounces ofcinnamon.
4 do. vanilla.
1 do. cloves.
Ground; macerate for 48 hours in 3^ gallons of alcohol,
95 per cent., 33. gallons of water. (See No. 5.) DistU
from offthe water 31 gallons of high-flavored spirit; then
add 53 lbs. of sugar, and 3J gallons of water, near boiling
heat.
126. Creme de Cinnamon. (Ciimamoii Cream.)
162 drops of oil ofcinnamon.
Dissolve in 3i gallons of alcohol, 95 per cent.; then add
53 lbs. ofsugar, and 3i gallons of water,near boiling heat.
Color yellow. (See No. 91.)
.
127. Creme de CinqL Fruits. (Cream of Five Fruits.)
6 bergamots, the rinds only.
6 bitter oranges, do. do.
6 cedrats,
do. do.
6 lemons,
do. do.
9 oranges,
do. do.
Cut small; macerate for 24 hours with 3i gallons of
alcohol, 95 per cent., and 3|gallons of water (see No.5).
Distil from off the water 3^ gallons of flavored spirit,
then add 53 lbs. ofsugar and 3^ gallons of water,near boil-
inof heat.
128. Creme de Dattes. (Dat?Cream.)
8lbs. of dates pounded, and boiled with 53lbs. ofsugar,
31 gallons of water; strain and press; then add 7,2 "drops