139 / 256
CREME
DE
DATTES.
139
125.
Creme
de
Chocolat.
(Chocolate
CroaiiL)
8
lbs.
of
roasted
cacao.
12
ounces
of
cinnamon.
1
do.
vanilla.
I
do.
cloves.
Oround
;
macerate
for
48
hours
in
3i
gallons
of
alcohol,
9rf
per
cent.,
3|
gallons
of
water.
(See
No.
5.)
Distil
from
off
the
water
3|-
gallons
of
high-flavored
spirit
;
then
add
5 J
lbs.
of
sugar,
and
3|
gallons
of
water,
near
boiling
heat.
126.
Creme
de
Cinnamon.
(Cinijamon
Cream.)
162
drops
of
oil
of
cinnamon.
Dissolve
ill
3i
gallons
of
alcohol,
95
per
cent.
;
then
add
53
lbs.
of
sugar,
and
3}
gallons
of
water,
near
boiling
heat
Color
yellow.
(See
No.
91.)
127.
Creme
de
Cinq
Fruits.
(Cream
of
Five
Fruits.)
6
bergamots,
the
rinds
only.
6
bitter
oranges,
do.
do.-
6
cedrats,
do.
do.
6
lemons,
do.
do.
9
oranges,
do.
do.
Cut
small;
macerate
for
24
hours with
3i
gallons
of
alcohol,
95
per
cent.,
and
3|
gallons
of
water
(see
No.
5).
Distil
from
off
the
water
3^
gallons
of
flavored
s])irit,
then
add
53
lbs.
of
sugar
and
3|
gallons
of
water,
near
boil-
ing
heat.
1
28,
Creme
de
Dattes,
(Pate
Cream.)
8
lbs.
of dates
pounded,
and
boiled
with
53
lbs.
of
sugar,
3|
gallons
of
water
;
strain
and
press
;
then
add
12
drops