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CEEME DE KOSES.
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132. Creme de Mocha. (Coffeo Cream.)
32 ounces ofMocha coffee ro.asted and ground,macerate
for 24 hours
■with SJ- gallons of alcohol, 95 per cent., add
3|. gallons of "water (see No. 5). Distil from off the
water 3i gallons of flavored spirit, and dissolve in it one
drachm of essence of vanilla, then add 53 lbs. of sugar and
3i gallons of -water near boiling heat.
133. Creme de Nymphe. (Lady's Cream.)
97 drops of oil of cinnamon.
49
do. oil of mace.
24
do. oil of roses.
Dissolve in 3^ gallons of alcohol, 95 per cent., then add
53 lbs. of sugar and 3^ gallons of "water, near boiling heat.
Color rose. (See No. 93.)
134. Creme d'Orange, with,^ Champagne.
Cream.)
(Orange
1 ounce of oil of orange, dissolve in 2^ gallons of alco
hol, 95 per cent., add 4 quart bottles of champagne, 53 lbs.
of sugar, and 3i gallons of water, near boiling heat.
135. Creme de Portugal. (Portugal Cream.)
1 ounce of oil of Portugal; dissolve in 3^ gallons of
alcohol, 95 per cent., add 53 lbs. of sugar and SJ gallons of
water, near boiling heat.
(Rosa Cream.)
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36. Creme de Roses.
Dissolve 1 drachm of oil of roses, in Si gallons of alco
hol, 95 per cent., then add 63 lbs. of sugar and 3^ gallons
of water near boiling heat, and color rose. (See No. 93.)
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