75 / 244
75
and
Liqueurs.
Noyeau
Spirit,
No.
3.
—
Take
of
gin
or
whisky,
1
pint
;
sugar,
£lb.
;
mix,
and
flavour
carefully
with
essence
of
bitter
almonds,
to
taste.
Noyeau,
No.
4.
—
Bruise
lib.
of
cherry
or
plum
stones
;
add
1
pint of
spirit
and
1
drachm
of
bruised
ginger
and cinnamon
;
digest
one
week
;
strain;
add
1
fluid
drachm
orange-flower
water,
and
1
pint
weak
syrup.
Noyeau,
No.
5.
—
Take
5
drops
essence
of
bitter
almonds,
2
drops
oil
of
orange
;
digest
in
\
pint
spirits
of
wine
;
add
1
pint
of
clear
syrup
;
filter
clear.
Noyeau
Ratafia.
—
lib.
apricot
kernels,
blanched
in
cold
water, well
bruised
;
macerate
six
weeks
in
1
quart
of
spirits
of
wine
;
strain
with
pressure
;
add
2
\
lbs.
of
sugar,
dissolved
in
3
pints
of
water.
Orange
Nectar.
—
To
drachm
oil
of
neroli,
add
2^oz.
of thin
orange-peel
;
macerate
for
ten
days
in
2\
pints
of
alcohol
;
strain
with
expression
;
add
a
syrup,
made
of
2-^lbs.
of
sugar
to
a
gallon
of
water;
colour
yellow
with
saffron.
Persico.
—
Fill
up
a
bottle
with
good,
clear,
young
peach
leaves
;
pour
in
as
much
as
possible
of
good
brandy
;
in
six
weeks
strain
;
sweeten
with
syrup
;
bottle
for
use.
Peppermint.
—
Spirits
of
wine
2
oz.,
English
oil