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HOW TO M<AKE LIQUEITRS
Curacoa.
Six ounces orange peel, cut small.
One drachm cinnamon.
One-half drachm mace, bruised.
One drachm saffron.
One-fourth gallon spirits of wine (14 U. P.).
Two pints capillaire.
Macerate all together; in about twenty-one days
draw off the liquor through a strainer, and press
the residue so as to recover any of the liquor it may
have retained; mix both liquors, and filter through
flannel.
Eau D'Absinthe.
Thirty-three ounces wormwood.
Twenty-four ounces refined sugar.
Four ounces juniper berries.
One-fourth ounce angelica root.
One ounce cinnamon bark.
Four ounces orange flower water.
Two and one-half gallons-spirit of wine(11 U.P.).
Bruise the sugar, berries, wormwood, etc., in an
iron mortar or other convenient utensil and place
them in a wide-mouthed jar, then add the orange
water and spirit. Stir them well up.every day for
a month, then press and filter.
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