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74
Syrups
Liqueur
cl’
Henri.
—
Of
aniseed
use
60
drops;
oil
of
angelica,
1
5
drops
;
oil
of
cassia,
1
0
drops
oil
of
carraway,
8
drops
;
proof
spirit,
gallon
;
keep
closely
corked.
Imperial
Nectar.
—
Infuse
in
1
pint
spirits
of
wine
1
oz.
of
bruised
blanched
apricot
or
peach
kernels
;
1
scruple
oil
of
orange,
J
grated
nutmeg,
2
drachms
oil
of
cinnamon,
1
drop
oil
of
cloves;
add
1
quart
of
raisin
wine,
^
pint
caramel
;
put
these
ingredients
into
a
stone
bottle
for
a
month
or
longer;
add
2
drops
essence
of
lemon;
after
this
has
been
in
another
fortnight,
filter
clear
;
add
4
pints
boiling
milk
;
filter
and
bottle.
Noyeau
,
No.
1.
—
Macerate
Jib.
French
plums,
bruised
to
a
pulp
;
add
the
thin
peel
rind
of
1
Seville
or 2
sweet
oranges,
&c.,
loz.
sweet
almonds
bruised
in
a
covered
vessel,
and
pour
in
1
quart
of
spirits
of
wine
for
one
month;
strain,
with
pressure;
add
1
drop
oil
of
cinnamon,
and
2
J
pints
of
weak
syrup
;
colour
with
a
little
saffron.
Noyeau
,
No.
2.
—
Take
lib.
of
peaches,
lib.
of
apricots
sliced,
and
the
stones
well
smashed;
put
the
fruit
into
a
jar,
with
lib.
of
good
loaf-sugar
;
add
peeling
of
1
orange
;
pour
on
1
pint
of
water
just
off
the
boil
;
cover
;
digest
the
stones
in
1
quart
of
spirits
of
wine
for
four
daj'S,
which
add
to
the
fruit,
&c.
;
in
a
week
strain
clear,
by
pressure.