1869 Cooling Cups and Dainty drinks by William Terrington

ESSENCES, SPICES, ETC.,

USED IN MAKING CUPS.

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which is very

Angelica contains a volatile oil,

it is very common in gardens

useful in flavouring ;

in this country. Allspice is the immature fruit or berry of the Eugenia pimenta — a myrtaceous plant, native of the West Indies. It combines the flavour of nut- megs, cloves, and cinnamon ; hence its name. It yields a fine essence, which can be made thus : Pound some allspice ; put it into a 2 oz. pohial, which fill up with spirits of wine ; digest, and add 1 drachm oil of nutmeg. Essence of Aniseed can be made by infusion of the bruised seeds in spirit ; or by mixing 1 drachm oil of aniseed with 1 oz. rectified spirit. Essence of Almonds. — Either macerate bruised strain. Essence of Allspice. — To 2 oz. spirits of wine,

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