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149
Essences,
Sfc.
thicker.
Owing
to
the
high
price
of
cinnamon,
the
bark
of
cassia
is
much
substituted
for
it
;
but
it
is
much
thicker
and
coarser
than
cinnamon,
and
lacks
the
peculiar
sweet
delicious
taste
of
the
genuine
bark.
Essence
of
Cinnamon,
or
Cassia,
can
be
made
by
infusing the
broken
spice
in
a
phial,
and
filling
up
with
spirit
;
or,
to
2J
oz.
of
proof
spirit,
add
10
drops
oil
of
cinnamon.
Cloves.
—
This
valuable
spice
is
the
produce
of
a
tree
known
to
botanists
as
the
Caryo'phyllus
aro-
mctticus,
or
clove-tree,
which
grows
very
plentifully
in
the
Island
of
Amboyna.
The
cloves
of
com-
merce
are
the
unexpanded
flower-buds,
and
are
first
obtained
when
the
tree
is
six
years
old.
The
pre-
served
fruit
is
called
“
mother
of
cloves,”
and
is
a
great
favourite
with
the
Dutch.
Essence
of
Cloves
can
be
made
by
infusion
;
or,
\
drachm
oil
of
cloves
in
2
oz.
spirits
of
wine.
Cucumber
(
Cucumis
sativus).
—
This
esculent
is
chiefly
characterized
by
its
cooling
and
aperient
qualities,
and,
for
those
who
can
digest
it,
it
is
not
unwholesome
;
it
is
very
useful
in
imparting
a
pleas-
ing
soft
flavour
to
beverages,
if
judiciously
used.
Esssence
of
Citrons.
—
Oil
of
citrons,
30
drops
proof
spirit,
1
oz.