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ESSENCES,
SPICES,
ETC.,
USED
IN
MAKING
CUPS.
k
Angelica
contains
a
volatile
oil,
which
is
very
useful
in
flavouring
;
it
is
very
common
in
gardens
in
this
country.
Allspice
is
the
immature
fruit
or
berry
of the
Eugenia
pimenta
—
a
myrtaceous
plant,
native
of
the
West
Indies.
It
combines
the
flavour
of
nut-
megs,
cloves,
and
cinnamon
;
hence
its
name.
It
yields
a
fine
essence,
which
can be
made
thus
:
Pound
some
allspice
;
put
it
into
a 2
oz.
pohial,
which
fill
up
with
spirits
of
wine
;
digest,
and
strain.
Essence
of
Allspice.
—
To
2
oz.
spirits
of
wine,
add
1
drachm
oil
of
nutmeg.
Essence
of
Aniseed
can
be
made
by
infusion
of
the
bruised
seeds
in
spirit
;
or
by
mixing
1
drachm
oil
of
aniseed
with
1
oz.
rectified
spirit.
Essence
of
Almonds.
—
Either
macerate
bruised