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66
Syrups
Cedrat.
—
Dissolve
30
drops
oil
of
cedrat
in
1
pint
of
pure
spirit
of
wine
;
add,
when
dissolved,
1
pint
of
syrup.
Creme
de
Citron.
—
Dissolve
30
drops
oil
of
citron in
1
pint of
spirit
of
wine
;
colour
with
2 drops
tincture
of
saffron
;
add
1
quart
of
syrup.
Creme
de
Cannelle.
—
Dissolve
10
drops
oil
of
cinnamon
and
2
of
oil
of
roses
in
1
pint
of
recti-
fied
spirit
;
when
well
digested
add
1
quart
of
syrup,
and
colour
with
cochineal.
Creme
de
Barbcidoes.
—
Put
the
juice
and
thin
peel
of
3
lemons
and
1
citron,
in
a
jar
with
1
quart
of
spirits
of
wine
and
3
oz.
fresh-chopped
balm
leaves
;
macerate
for
one
month
;
strain
with
pressure
;
add
a
syrup
of
21bs.
of
sugar,
and
1
quart
of
water
;
a
drop
or
two
of
lemon-grass
oil
in
the
spirit
is
a
grateful
addition.
Creme
de
Menth.
—
Dissolve
in
1
pint
of
spirits
of
wine
1
drop
oil
of
citron,
6
drops
oil
of
mint
colour
green
by
a
mixture
of
saffron
and
indigo
;
add
1
pint
of
syrup.
Creme
de
Menth.
—
Macerate
for
24
hours,
in
1
quart
of
spirit,
lib.
of
spearmint,
and
the thin
rinds
of
4
lemons
;
strain
clear,
add
water
and
sugar
1
gallon.
Creme
de
Nymphe.
—
Take
9
drops
oil
of
cin-
namon,
5
drops
oil
of
mace,
3
drops
oil
of
roses
;