138 / 256
133
KECIPES
FOR
TEN
GALLONS
EACH.
Ground;
then
macerate
for
24
hours
m
3}
gallons
of
alcohol,
95
per
cent.,
and
3|
gallons
of
water
;
distil
from
off
the
water
3^
gallons
of
flavored
spirit,
then
add
53
lbs.
0£
sugar
and
3^
gallons
of water,
near
boiling
heat.
122,
Creme
de Barbadoes.
(Barbadoes
Cream.i
4
lemons,
the
rinds
only.
4
oranges,
Ceylon,
do.
51
ounces
of
cinna,nion.
3
drachms
of
mace.
I
J
drachms
of
cloves.
]
1
do.
coriander-seed.
] 1
do.
bitter
almonds.
1^
do.
nutmegs.
Ground
and
cut
;
macerate
for
24
hours
in
3^
gallons
of
alcohol,
9o
per
cent.,
and
3|
gallons
of
water.
Distil
from
off
the
water
3^
gallons
of
flavored
spirit
;
then
add
53
lbs.
of
sngar,
and
3^
gallons
of
water,
near
boiling
heat.
1
23.
Creme
de
Cacao.
(Cocoa
Cream.)
6
lbs.
of
roasted
cacao.
1
ounce
of
Ceylon
cinnamon.
Ground
;
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,
then
add
53
lbs.
of
sugar
and
31
gallons
of
Avater,
near
boiling
heat
;
add
one
ounce
of
tincture
of
vanilla.
124,
Creme
de
Cedrat
with
Champagne.
(Cedrat
Cream.)
1
ounce
of
oil
of
cedrat,
dissolve
in
2^
gallons
of
alcohol,
95
per
cent.,
add
4
quart
bottles
of
champagne,
53
lbs.
of
sugar,
and
31
gallons
of
water,
near
boiluig
heat.