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68
Syrups
strain
with
pressure
;
add
a
syrup
made
of
Gibs,
of
loaf-sugar,
1
gallon of
water,
and
1
pint
of
orange-flower
water.
Creme
d’Orange
.
—
Take
3
mandarin
oranges
steeped
in
1
pint
of
pure
spirit
;
strain in
one
month
(with
pressure)
;
add
1
drop
of
neroli
and
1
quart
of
syrup.
Creme
cV
Orange
with
Champagne.
—
Take
1
drachm
oil
of
orange
dissolved
in
b
gallon
of
spirit
add
bottle
of
champagne
and
1
gallon
of
good
sju-up.
Creme
cle
Rose
.
—
Add
to
1
pint
of
spirits
8
drops
oil
of
roses, 1
drop
oil
of
nutmeg,
1
drop
oil
of
cinnamon,
1
quart
of
good
syrup
;
colour
with
cochineal
to
a
bright
red.
Creme
de
Vanille
.
—
Flavour
sweetened
spirit,
containing
the
proportion
of
3^-lbs.
of
sugar per
gal-
lon,
with
vanilla
bean
according
to
strength
desired.
Creme
de
Vanille
.
—
Into
1
pint
of
spirits
of
wine
put
7
drops
tincture
of
vanilla
;
when
well
digested,
add
1
quart
of
thin
syrup
;
filter
clear.
Delight
of
the
Mandanns.
—
To
1
drachm
aniseed
add
seeds
of
musk,
or
ambrette,
2
drachms,
safflower
£
drachm,
cinnamon
\
drachm
;
bruise
these
ingredients
well
together
;
digest
in
1
quart
pure
spirits
of
wine
;
strain
in
ten
days,
and add
1
quart
of
syrup
(weak,
GO
u.p.).
Curasao
.
—
Into
1
quart
of
boiling
water
dissolve