175 / 256
LTQUKUK DK CANNELLE.
175
4 ounces ofcinnamon.
64 grains of vanilla.
Ground; macerate for 24 hours "with 3 gallons of alco
hol, 95 per cent, (see No. 5), and 34 gallons of "water;
distil from off the water 3 gallons of flavored spirit; jnix
"with 24 lbs. of sugar dissolved in 5a gallons of "water;
filter. (See No. 3.)
261.
Liq.ue"iir des Braves. (Spiritof Mara.)
4 ounces of carrot-seed.
4 do. cardamom-seed.
8 do. roasted cacao.
4 do. Ceylon cinnamon.
Ground; macerate for 24 hours "with 3 gallons of alco
hol, 95 per cent., and 3a gallons of water (see No.5); dis
til from off the water 3 gallons of flavored spirit; add 24
lbs. ofsugar dissolved in 5^ gallons of water; filter. (See
No. 3.)
262. Li(i"ae"ur da Cafe. (Spirit of Coffee.)
3 lbs. of light-brown roasted coffee ground and boiled
for 2 minutes with 2 gallons of water; strain, when cool;
add 24 lbs. of sugar dissolved in 3i gallons of water; add
3 gallons of alcohol, 95 per cent.; filter. (See No.3.)
263. Liq[ue"iir de Cannelle, (Spirit ofcinnamon.)
2 lbs. of cinnamon,ground; macerate for 24 hours with
3 gallons of alcohol, 95 per cent., and 3^ gallons of water
(see No.5); distil from offthe Avater 3 gallons offlavored
spirit; add 24 lbs. of sugar dissolved in 5^ gallons of
water; filter;.color red. (See No.93.)