1872 Cooling Cups and Dainty Drinks (Mixellany)

74 Syrups Liqueur d!Henri. —Of aniseed use 60 drops; oil of angelica, 15 drops ; oil of cassia, 10 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 peacli kernels ; 1 scruple oil of orange, ^ 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.—Macerat e -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 | 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 days, which add to the fruit, &c.; in a week strain clear, by pressure.