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142 EECIPES FOB TEN GAELONS EACH.
137, Creme Royale. (Royal Cream.)
4 ounces of cloves.
4 do. cinnamon.
8 do. carrot-seed.
10 oranges, the rinds only.
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 53lbs.
ofsugar and 3e gallons of water near boiling heat.
138. Creme de Truffles. (Cream of Truffles.)
1 lb. of truffles, ground; macerate for 8 days with 3i
gallons of alcohol, 96 per cent, (see No. 5); strain, press
and add 53 lbs. of sugar, and 3^ gallons of water, near
boUing heat.
Color dark yellow. (See No.88).
139. Creme de VjP,nille. (VaniUa Cream Cordial.)
2 drachms of vanilla bean, cut fine; macerate for 2 days
in 3E gallons of alcohol, 95 per cent, (see No. 5); then
add 53 lbs. of sugar and 3^ gallons of water, near boiling
heat.
140. Creme Virginal. (Virgin's Cream.)
If gallons of rose-water.
If do. orange-flower water.
Dissolve in it 53 lbs. of sugar, then add 3f gallons of
alcohol, 95 per cent. Filter.
,
141. Cuckold's Comfort.
41 lbs. offreSi poppies mashed,macer.ate one week with
4 gallons of proof spirit (see No.5); strain, press,add one
gallon of white plain syrup (see No. 7); flavor with f