1869 Cooling Cups and Dainty drinks by William Terrington

149

Essences, Sfc.

Owing to the high price of cinnamon,

thicker.

much substituted for it ;

but

the bark of cassia is

much thicker and coarser than cinnamon, and

it is

of the

sweet

the

delicious

taste

peculiar

lacks

genuine bark. Essence of Cinnamon, or Cassia, can be made by infusing the broken spice in a phial, and filling up with spirit ; or, to 2J oz. of proof spirit, add 10 drops oil of cinnamon. — This valuable spice is the produce of a tree known to botanists as the Caryo'phyllus aro- mctticus, or clove-tree, which grows very plentifully in the Island of Amboyna. The cloves of com- merce are the unexpanded flower-buds, and are first obtained when the tree is six years old. The pre- served fruit is called “ mother of cloves,” and is a great favourite with the Dutch. Essence of Cloves can be made by infusion ; or, \ drachm oil of cloves in 2 oz. spirits of wine. Cucumber ( Cucumis sativus). — This esculent is chiefly characterized by its cooling and aperient qualities, and, for those who can digest it, it is not unwholesome ; it is very useful in imparting a pleas- ing soft flavour to beverages, if judiciously used. Esssence of Citrons. — Oil of citrons, 30 drops proof spirit, 1 oz. Cloves.