1869 Cooling Cups and Dainty drinks by William Terrington

66

Syrups

— Dissolve 30 drops oil of cedrat in 1

Cedrat.

add, when dissolved,

pint of pure spirit of wine ;

1 pint of syrup. Creme de

— Dissolve 30 drops oil of

Citron.

citron in 1 pint of spirit of wine ;

colour with 2 drops

add 1 quart of syrup.

tincture of saffron ;

Creme de Cannelle. — Dissolve 10 drops oil of cinnamon and 2 of oil of roses in 1 pint of recti-

; when well digested add 1 quart of syrup,

fied spirit

and colour with cochineal. Creme de Barbcidoes.

— Put the juice and thin

peel of 3 lemons and 1 citron, in a jar with 1 quart of spirits of wine and 3 oz. fresh-chopped balm leaves ; macerate for one month ; strain with pressure ; add a syrup of 21bs. of sugar, and 1 quart of water ; a drop or two of lemon-grass oil in the spirit is a grateful addition. Creme de Menth. — Dissolve in 1 pint of spirits of wine 1 drop oil of citron, 6 drops oil of mint colour green by a mixture of saffron and indigo ; add 1 pint of syrup. Creme de Menth. — Macerate for 24 hours, in 1 quart of spirit, lib. of spearmint, and the thin rinds of 4 lemons ; strain clear, add water and sugar 1 gallon. Creme de Nymphe. — Take 9 drops oil of cin- namon, 5 drops oil of mace, 3 drops oil of roses ;