141 / 256
CKEME
DE
ROSES.
1^1
]
32.
Creme
de
Mocha.
(Coffee
Cream.)
32
ounces
of
Mocha
coffee
roasted
and
ground,
macerate
for
24
hours
with
3i
gallons
of
alcohol,
95
per
cent.,
add
3|
gallons
of
water
(see
No.
5).
Distil
from
off
the
water
3^
gallons
of
flavored
spirit,
and
dissolve
in
it
one
drachm
of
essence
of
vanilla,
then
add
53
lbs.
of
sugar
and
d\
gallons
of
water
near
boiling
heat.
133.
Creme
de
Nymphe.
(Lady's
Cream.^
97
drops
of
oil
of
cinnamon.
49
do.
oil
of
m.ace.
24
do.
oil
of
roses.
Dissolve
in
3^-
gallons
of
alcohol,
95
per
cent.,
then
add
53
lbs.
of
sugar
and
3|
gallons
of
water,
Tiear
boiling
heat.
Color
rose.
(See
No.
93.)
134.
Creme
d'Orange,
with
Champagne.
(Orange
Cream.)
1
ounce
of
oil
of
orange,
dissolve
in
2^
gallons
of
alco-
hol,
95
per
cent.,
add
4
quart
bottles
of
':"hampagne,
53
lbs.
of
sugar,
and
3i
gallons
of
water,
near
boiling
heat.
135.
Creme
de
Portugal.
(Portugal
Cream.)
1
ounce
of
oil
of
Portugal
;
dissolve
in
3i
gallons
of
alcohol,
95
per
cent.,
add
53
lbs.
of
sugar
and
3^
gallons
of
rater,
near
boiling
heat.
«
36.
Creme
de
Roses.
(Rose
Cream.)
Dissolve
1
drachm
of
oil
of
roses,
in
3^
gallons
of
alco-
hol,
95
per
cent.,
then
add
53
lbs.
of
sugar
and
3|
gallons
of
water
near
boiUng
heat,
and
color
rose.
(See
No.
93.)