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57
Liqueurs.
one
pound
of
sugar
to
one
pint
of water,
brought
to
the
boil,
skimmed,
and,
when
cool,
add
a
very
little
spirit.
Never
add
the
spirit
while
the
liquor
is
hot.
Only
use
the
outer
peel
of
any
of
the
citrous
order
(the
white
pith
being
worse
than
useless).
The
best
mode
to
obtain
the
ambrosial
essence
of
oranges,
lemons,
&c.,
is
to
rub
the
outer
rind
(free
from
specs)
with
a
piece
of
sugar,
scraping
the
essence
from
the
lump
as
it
requires
:
this
sugared
essence
constitutes
the
oleo-saccharum
of
liquorists
and
confectioners.
In
some
liqueurs
the
aromatics
should
be
mixed
first
with
the
syrup
;
in
others,
the
sugar
dissolved
in
an
infusion
of
flavoury
substances
;
and,
in
others,
the
flavoury
substance
should
be
mixed
with
the
spirit.
Maceration
is
the
immersion
of
any
substance
in
spirit
or
any
other
liquid,
for
a
certain
time.
To
properly
macerate, the
liquid
should
be
just
warm,
of
a
blood
heat.
A
Decoction
is
simply
the
boiling
of
the
in-
gredients
in
a
vessel
of
water,
set
in
a
saucepan,
filled
with
boiling
water
(
bain-marie
),
the
lid
being
occasionally
raised.