1872 Cooling Cups and Dainty Drinks (Mixellany)

ESSENCES, SPICES, ETC.,

USED IN MAKING CUPS.

D

Angelica contains a volatile oil, which is very useful in flavouring ; it is very common in gardens 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. phial, which fill up with spirits of wine ; digest, and strain. Essence of Allspice. —To 2 oz. spirits of wine, 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