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The
StilLRoom
a
covered
vessel,
a
gallon
of
rectified
spirits,
two
pounds
of
coffee
ground
and
roasted,
and
a
gallon
of
water.
Add
two
quarts
of
syrup
(containing
four
pounds
of
sugar).
Strain,
and
bottle.
To
make
Creme
de
Menthe,
—
Mix
five
quarts
of
rectified
spirits,
a
quarter
of
an
ounce
of
oil
of
pepper-
mint,
two
gallons
of
syrup
(containing
sixteen
pounds
of
sugar)
and
half a
pint
of
glycerine.
Colour
as
with
green
chartreuse.
To
make
Cura^oa,
—
Digest
for
a
month,
in
a
covered
vessel,
a
mixture
of
the
peel
of
nine
Seville
oranges,
the
peel
of
a
lemon,
a
dram
each
of
cinna-
mon,
coriander,
and
mace, an
ounce
of
bruised
Brazil
wood,
and
a
pint
of
rectified
spirits.
This
tincture,
having
been
filtered,
is
used
to
flavour
a
mixture
of
a
gallon
of
rectified
spirits,
a
gallon
of
water,
and
a
gallon
of
syrup
(containing
eight
pounds
of
sugar).
To
make
Ginger
Brandy,
—
Digest
for
a
month,
in
a
covered
vessel,
stirring
daily,
a
mixture
of
a
gallon
of
brandy,
six
pounds
of
sugar,
two
pounds
of
raisins,
half
a
pound
of
sweet
almonds,
two
ounces
each
of
bitter
almonds
and
crushed
ginger,
an
ounce
of
caraway
seeds,
and
six
lemons
cut
into
slices.
To
77iake
Le?non
Brandy,
—
Proceed
as
with
cherry
brandy,
substituting
a
dozen
sliced
lemons
for
the
cherries,
and
adding
one
pound
of
sugar
only.
To
make
Lemon
Cordial,
—
Digest
for
a
month
or
more,
in
a
closed
vessel,
a
mixture
of
a
gallon
of
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