1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

142 EEOIPJES FOB TEN GAIXONS EACH.

137, Creme Royale. (EoyaJ Cream.)

4 ounces of cloves. 4 do. cinnamon. 8 do.., carrot-seed. 10 oranges, the rinds only.

Macerate for 24 hours Tvith Si gallons of alcohol, yb per cent., and 3| gallons of water (see No. 5). Distil from offthe water Si gallons of flavored spirit, then add 53lbs. ofsugar and S^J gallons of water near boiling heat. 188. Creme de Truffles. (Cream of Truffles.) 1 lb. of truffles, ground; macerate for 8 days with Si gallons of alcohol, 95 per cent, (see No. 5); strain, press and add 53 lbs. of sugar, and Sj gallons of water, near boiling heat. Color dark yellow. (See No.88). 139. Creme de Vanille. (VaniUa Cream Cordial.) 2 drachms of vanilla bean, cut fine; macerate for 2 days in Si gallons of alcohol, 95 per cent, (see No. 5); then add 53 lbs. of sugar and Si gallons of water, near- boiling heat. If gallons of rose-water. If do. orange-flower water. Dissolve in it 53 lbs. of sugar, then add Sf gallons of alcohol, 95 per cent. Filter. 141. Cuckold's Comfort. 41 lbs. offresh poppies mashed,macerate one week with 4 gallons of proof spirit (see No.5); sti'ain, press,add one gallon of white plain syrup (see No. 7); flavor with { 140. Creme Tirginal. (Virgin's Cream.)