175 / 256
LIQUEUR
DE
CANNELLE.
175
4
ounces
of
cinnamon.
64
grains
of
vanilla.
Ground
;
macerate
for
24
hours
with
3
gallons
of
alco-
hol,
95
per
cent,
(see
No.
5),
and
3^
gallons
of
water
distil
from
off
the
w^ter
3
gallons
of
flavored
spirit
;
mix
with
24
lbs.
of
sugar
dissolved
in
5^
gallons
of
water;
filter.
(See
No.
3.)
261.
Liqueur
des
Braves.
(Spirit
of
Mars.)
4
ounces
of
carrot-seed.
4
do.
cardamom-seed.
8
do.
roavSted
cacao.
4
do.
Ceylon
cinnamon.
Ground
;
macerate
for
24
hours
with
3
gallons
of
alco-
hol,
95
per
cent.,
and
3^
gallons
of
water
(see
No.
5)
;
dis-
til
from
off
the
water
3
gallons
of
flavored
spirit
;
add
24
lbs.
of
sugar
dissolved
in
5^
gallons
of
water
;
filter.
(See
No.
3.)
262.
Liqueur
de
Cafe.
(Spirit
of
Coffee.)
3
lbs.
of
light-brown
roasted
coffee
ground
and
boiled
for 2
minutes
with
2
gallons
of
water
;
strain,
when
cool
add
24
lbs.
of
sugar
dissolved
in
3i
gallons
of
water
;
add
3
gallons
of
alcohol,
95
per
cent.
;
filter.
^See
No.
3.)
263.
Liqueur
de
Cannelle.
(Spirit
of
Cinnamon.)
2
lbs.
of
cinnamon,
ground
;
macerate
for
24
hours
with
3
gallons
of
alcohol,
95
per
cent.,
and
3|
gallons
of
water
(see
No.
5)
;
distil
from
off
the
water
3
gallons
of
flavored
Sjiirit;
add
24
lbs.
of
sugar
dissolved
in
5^
gallons
of
water;
filter;
color
red.
(See
No.
93.)