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67
and
Liqueurs.
dissolve
in 5
pints
of
pure
spirit
of
wine
;
add
51bs.
of
sugar
and
1
quart
of
water,
near
the
boiling
point.
Creme
de
Cedrat
with
Champagne.
—
Dissolve
|
oz.
oil
of
cedrat
in J gallon
of
alcohol
;
add
1
bottle
of
champagne
and
131bs.
of
sugar
dis-
solved
in
1
gallon
of
water.
Creme
deNaplie.
—
1
pint
of
orange-flower
water,
2lbs.
pure
refined
sugar,
dissolved
in
2
quarts
of
spirits.
Creme
de
Cacao.
—
Infuse
lib.
best
Caraccas
cocoa-nibs,
crushed,
in
3
quarts
of
brandy
;
add
1
oz.
of
vanilla
;
digest
a
fortnight
;
strain
;
add
3
quarts
of
weak
syrup.
Creme
de
Noyeau.
—
Digest
1
oz.
blanched
and
crushed
bitter
almonds
in
\
pint
of
pure
spirit
;
in
two
days,
add
1
gill
of
filtered
soft
water,
3
oz.
of
sugar,
1
drop
essence
of
cochineal.
Creme
de
Noyeau.
—
Of
peach
kernels,
blanched
and
bruised,
1 oz.
;
proof
spirit,
1
pint
;
cinnamon,
£
oz.
;
macerate
two
weeks
;
strain
with
pressure
;
add
1
0
oz.
of
syrup
and
|
pint
orange-flower
water.
Creme
de
Noyeau
de
Martinique.
—
Take
5
oz.
bitter
almonds,
blanched
in cold
water,
and
then
bruised
;
digest
them
in
3
quarts
spirits
of
wine
add
30
drops
essence
of
lemon
;
in
a
fortnight,
F
2