201 / 256
VEKDULIXO
DE
TORINO.
201
359.
Tickle
my
Fancy.
J-
gallon
of
lemon
juice.
2
gallons
of
calves'-feet
jelly.
8
lbs.
of
stoned
raisins.
'
4
do.
sugar.
Boiled
together,
with
the
addition
of a
little
water,
so
afj
to
get
2i
gallons
of
liquid
;
press,
strain,
and
add
4
gal-
lons
of
good
cider
;
also
macerate
for
24
hours
(see
No.
6) 8
ounces
of
ground
cloves,
8
ounces
of
ground
cinnamon,
1 lb.
of
ground
ginger,
J-
of
a
pound
of
lemon
peel
cut,
{
of
a
lb.
of
isinglass
dissolved
in
a
^
of
a
gallon
of
white
wine,
and
4
gallons
of
French
brandy,
4th
proof
;
strain,
press
;
filter.
360,
Usquebaugh.
11
Uf.
of
cinnamon.
10
ounces
of
cloves.
10
do.
nutmeg.
10
do.
ginger.
10
do.
allspice.
All
ground
and
macerated
for 8
days
(see
^^"0.
5)
with
10
gallons
of
old
Irish
whiskey;
then
make
another
tinc-
ture
consisting
of
2^
ounces
of
Spanish
saffron,
10
ounces
of
isinglass
dissolved
in
1
quart
of
white
wine
in
another
vessel
;
macerate
both
for
the
same
length
of
time,
say
8
days
;
then
strain
both
tinctures
;
then
dissolve
8
lbs.
of
sugar
candy
in
^
a
gallon
of
water
;
strain,
and
mix
all
these
three
strained
liquids
together,
and
add
5
ounces
of
tinc-
ture
of
rhubarb.
Filter.
(See
No.
3.)
361.
Verdulino
de
Turino.
1
ounce
of
myrrh.
4
ounces
of
Ceylon
cinnamon.
0*