197 / 256
SIROP
DE
CANNELLE.
Cut
ver^
small
;
macerate
them
with
4
gallons
of cherry
brandy
(see
"No.
5),
^
a gallon
of
lemon
juice,
and
1
gallon
of
Madeira
wine
for 8
days
;
strain
and
press
;
then
macer-
ate
in
another
demijohn,
for
the
same
length
of
time,
^ a
lb.
of
grated
nutmegs,
^
a
lb.
of
powdered
allspice,
2
ounces
of
pounded
bitter
ahnonds, with
3^
gallons
of
proof
spirit
;
strain,
press,
and
mix
the
two
extracts.
Filter.
(See
No.
3.)
342.
Symp,
Arrack
Punch.
(For
numerous
other
recipes
for
making
syrups
see
Appendix.)
531
l|)s.
of
sugar.
31
gallons
of
water.
Boiled
to
the
crack
(see
Nos.
9
and
IV)
;
add
If
gallons
of
lemon
juice
(to
the
boiling
sugar),
and
stir
till
the
liquid
is
clear
;
pour
it
in
a
clean
tub,
and,
when
nearly
cool,
add
5
gallons
of
Batavia
arrack
;
then
filter.
(See
No.
421.)
343.
Syrup,
Blackberry.
80
lbs.
of
crushed
sugar
moistened
and
boiled
for
2
minutes
with
5
gallons
of
blackberry
juice,
skimmed
and
strained
boiling
hot.
(See
No.
421.)
344.
Syrup
of
Coffee.
10
lbs.
of
fresh
Java
coffee,
fresh
roasted
and
ground.
6
gallons
of
boiling
water.
Let
it
stand,
well
covered,
till
cool
;
strain
and
press
then
dissolve
in
this
infusion
80
lbs.
of
sugar
;
boil
and
skim
for
2
minutes,
and
then
strain.
(See
No.
421.)
345.
Sirop
de
Cannelle.
(Cinnamon
Syrup.)
1
ounce
of
oil
of
Ceylon
cinnamon.
Rubbed
and
dried
up
with'
carbonate
of
magnesia
in
a