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SIKOP DE CANNELLE.
197
Cut very small; macerate tliem
■with 4 gallons of cherry
brandy (see No. 5), a a gallon of lemon juice, and 1 gallon
of Madeira wine for 8 days; strain and press; theu macer
ate in another demijohn, for the same length of time, ■} a
lb. of grated nutmegs,|a lb. of powdered allspice, 2
ounces of pounded bitter almonds, with gallons of proof
siDirit; strain, press, and mix the two extracts. Filter.
(See No. 3.)
"342. Syrup, Arrack Punch.
(For numerous other recipes for making sjrups see Appendix.)
531 lbs. of sugar.
3a gallons of water.
Boiled to the crack (see Nos. 9 and 17); add If gallons
of lemon juice (to the boihng sugar), and stir till the
liquid is clear; pour it in a clean tub, and, when nearly
cool, add 5 gallons of Batavia arrack; then filter. (See
No. 421.)
343. Syrup, Blackberry.
80 lbs. of crushed sugar moistened and boiled for 2
minutes with 5 gallons of blackberry juice, skimmed and
strained boiling hot. (See No. 421.)
344. Syrup of Coffee.
10 lbs. of fresh Java coffee, fresh roasted and ground.
6 gallons of boiling water.
Let it stand, well covered, till cool; strain and press;
then dissolve in this infusion 80 lbs. of sugar ; boil and
skim for 2 minutes, and then strain. (See No. 421.)
345. Sirop de Cannelle. (Cinnamon Syrup.)
1 ounce of oil of Ceylon cinnamon.
Rubbed and dried up -with carbonate of magnesia in a