137 / 256
CKEME
d'
ANISE.
137
117.
Cordial,
Celery.
1
lb.
of
celery
seed,
and
5
lbs.
of
celery
root,
boiled
for
2
minutes
wiili
7
g.-dlons
of
white
plain
syrup
(see
No.
7),
then
add
3
gallons
of
alcohol,
95
per
cent.,
strain,
filter
j
color
with
tincture
of
turmeric.
(See
No.
91).
118.
Cordial
Smallage.
3
lbs.
of
raisins,
seeded,
5
lbs.
of
young
sprouts
of
small-
age
;
cut
and
wash
them
;
boil
for 2
minutes
in
7
gallons
of
white
plain
syrup
(see
No.
7)
;
strain,
then
add
3
gal-
lons
of
alcohol,
95
per
cent.
Filter.
119.
Creme
d'
Absinthe.
(Absinthe
Cream.)
24
ounces
of
wormwood
)
^^^^^
^^^^
8
do.
anise-seed
j
°
-Macerate
for
24
hours
in
3i
gallons
of
alcohol,
95
per
cent.,
and
3|
gallons
of
water.
Distil
from
off
the
water
3^
gallons
of
flavored
spirit,
and
then
add
a
syrup
made
of
53
lbs.
of
sugar
and
3^^
gallons
of
water,
near
boiling
heat.
(See
No.
7.)
Color
green
with
indigo
and
saffron.
(See
No.
90.)
120.
Creme
d'Angelique.
(Angelica
Cream.)
12
ounces
of
angelica
root
powdered
;
macerate
for
24
hours
in
3f
gallons
of
alcohol
95
per
cent,
(see
No.
5),
add
3|
gallons
of
water.
Distil
over 3^
gallons
of
flavored
spirit;
then
add
53
lbs.
of
sugar,
and
3i
gallons
of
alcohol
near
boiling
heat.
121.
Creme
d'
Anise,
(Anise-seed
Cream.)
24
ounces
of
green
anise-seed.
8
do.
star
anise-seed.
4
do.
cinnamon.