73 / 244
73
and
Liqueurs.
berries,
1
lb.
raspberries,
lib.
red
currants,
and
21bs.
of
Morelia
cherries,
and
1
dozen
apricot
kernels
(as
they
ripen);
extract
the
clear
juice,
sweeten
with
white
sugar-candy
(pounded)
—
be
sure
not
to
make
it
like
a
syrup
—
then
strain
clear
;
to
every
pint
of
juice
add
£
pint
of
pale
brandy
;
bottle
for
use.
Liqueur
de
The,
d
la
Russe
.
—
To
1
pint of
strong
green
tea
(clear)
add
£
pint
of
lemon-juice
(strained),
i
pint
of
pure
rectified
spirit,
1
quart
of
capillaire,
and
2
drops
essence
of
orange
or
lemon
peel.
Liqueur
de
The
.
—
Make
a
syrup
of
2^-lbs.
of
sugar
to
2
quarts
of
water
;
when
clear,
add
1
oz.
hyson
tea,
and
J
oz.
cowslip
hyson
;
gently
heat,
and,
when
nearly
cool,
strain
with
pressure;
add
1
quart
of
pure
spirit,
or
Scotch
whisky,
and
2 or
3
drops
tincture
of
saffron,
or
green
colouring.
Liquodilla
.
—
Thin
peel
of
4
sweet
oranges
and
2
lemons,
in
1
pint
of
brandy
or
rum
;
macerate
a
fortnight
;
strain
with
pressure
;
add
the
juice
of
the
fruit,
also
1
quart
of
clarified
syrup.
Lovage
.
—
To
1
gallon
of
gin,
mixed
with
1
pint
clear
syrup,
add
a
tincture
made
by
macerating
lib.
of
fresh-cut
celery
roots
and
1
oz.
of
sweet
fennel
in
pure
spirit
for
two
days
;
strain
by
pressure
;
add
1
drachm
of
oil
of
cinnamon,
30
drops
oil
of
carraway
seeds,
well
flavoured,
and
strain
clear.