69 / 244
and
Liqueurs.
G9
lib.
of
sugar-candy;
boil
up
the
syrup,
clarify,
and
cool;
digest
120
drops
(2
fluid
drachms)
of
oil
of
bitter
orange
in
1
£
pint
of
pure
rectified
spirit,
which
add
to
the
syrup
;
colour
with
caramel.
Curagao.
—
Take
24
Seville
oranges,
not
pricked
or
broken
;
put
these
into
a
jar,
cover
with
good
brown
brandy
;
digest
for
a
month
;
strain
;
to
every
quart
add
1
lb.
of
sugar-candy
;
digest
another
week
strain
clear.
An
excellent
Curasao
;
the
fruit
can
be
used
as
a
sweet
by
being
placed
in
syrup.
Curacao
d’
Holland.
—
Soak
in
soft
distilled
water
11b.
Curasao
orange-peel,
-jib.
Ceylon
cinna-
mon
;
add
the
strained
juice
of
16
oranges
;
boil
for
five
minutes
;
add
4
gallons
plain
white
syrup,
and,
when
cool,
2J
gallons
of
brandy,
or
pure
spirit
;
digest
two
weeks
;
filter
clear
;
colour
with
tincture
of
saffron.
Citronelle.
—
Take
essence
of orange,
1
drachm
;
essence
of
lemon,
1^
drachm;
oil
of
cloves,
6
drops
;
oil
of
cinnamon,
12
drops;
oil
of
coriander,
15
drops.
Infuse
in
pure
spirits
of
wine
5
pints
well
di-
gested,
add
1
quart
distilled
water
;
filter
clear
sweeten
with
clarified
sugar,
q.s.
Citronelle.
—
Take
4
fresh
lemons,
3
drops
of
lemon-grass
oil,
2
drops
of
essence
of
cinnamon,
1
drop
of
oil
of
coriander
;
digest
two
weeks
in