141 / 244
Cocoa
and
Chocolate.
141
ground
Moclia
coffee,
1
lib.
pulverized
sugar-candy,
4
oz.
bruised
cinnamon,
2
drachms
grated
nutmeg,
2
oz.
sweet
almonds
(blanched
and
bruised),
^
gallon
pure
rectified
spirit
;
put
these
ingredients
in
a
jar,
and
tie
it
over
the
mouth
with
a
bladder
;
boil
in
a
water
bath
for
12
hours,
and
keep
it
in
a
warm
place
for
two
days
;
filter
clear
;
it
will
be
fit
for
use
in
one
month.
Coffee
Granato.
—
Quart
of
Mocha
coffee,
strong
and
bright
;
1
pint
of
clear
syrup
;
put
in
a
freez-
ing pot
half
freeze,
and
serve.
Liqueur
de
Cafe.
—
To
an
infusion
of
good
ffesh-ground
coffee,
add
1
quart
of
water
;
strain
clear
to
2
pints
strong
syrup
;
add
2
pints
rectified
spirit.
Coffee
Syrup.
—
1
pint
clear,
strong-made
coffee
to
1
pint of
syrup
;
clarify.
Coffee
Vanilla.
—
One
pint
clear-made
coffee,
flavoured
with
vanilla,
£
pint
of
Cognac,
£
pint
of
syrup.
COCOA
AND
CHOCOLATE.
Cocoa
and
Chocolate
are
prepared from
the
roasted
seeds
of
the
Theobroma
Cacoa.
This
tree
is
a
native
of
Mexico,
and
has
been
introduced
into
the