140 / 256
140
EECIPES
FOE
TEN
GALLONS
EACH.
of
oil
of
neroly,
and
dissolve
in
3^
gallons
of
alcohol,
95
per
cent.
1
29.
Creme
Imperiale.
(imperial
Cream.)
4
ounces
of
carrot-seed.
4
do.
Ceylon
cinnamon.
8
do.
angelica-seed.
8
do.
orris-root.
Ground
;
macerate
for
24
hours
with
d\
gallons
of
alco-
hol,
95
per
cent.,
and
3|
gallons
of
water.
(See
"No.
5.)
Distil
from
off
the
water
3^
gallons
of
flavored
spirit
then
add
53
lbs.
of
sugar
and
31
gallons
of
water,
heated
near
boiling.
130.
Creme
de
Martinique.
(Martinique
Cream.)
^
4
drachms
of
tincture
of
vanilla.
32
drops
of
oil
of
neroly.
14
drops
of
oil
of
roses.
24
drops
of
oil
of
cinnamon.
Dissolve
in
3^
gallons
of
alcohol,
95
per
cent.
;
then
add
53
lbs.
of
sugar
and
3i
gallons
of
water,
near
boiling
heat,
and
color
rose.
(See
No.
93.)
131.
Creme
de
Menthe.
(Mint
Cream.)
5
lbs.
of
spearmint.
25
lemons,
the
rinds
only.
Cut
and
macerate
for
24
hours
with
3^
o^allons
of
alco-
hoi,
95
per
cent.,
and
3|
gallons
of
water.
(See
Xo.
5.)
Distil
from
oft'
the
water
3^
gallons
of
flavored
spirit,
and
dissolve
in
it
5
drachms
of
oil
of
peppermint
;
then
add
53
lbs.
of
sugar
and
3i
gallons
of
water,
near
boihng
heat.