1872 Cooling Cups and Dainty Drinks (Mixellany)

06 Syrups Cedrat —Dissolve 30 drops oil of cedrat in 1 pint of pure spirit of wine ; add, when dissolved, 1 pint of syrup. Creme de Citron. —Dissolve 30 drops oil of citron in 1 pint of spirit of wine ; colour with 2 drops tincture of saffron; add 1 quart of syrup. Creme de Cannelle. —Dissolve 10 drops oil of cinnamon and 2 of oil of roses in 1 pint of recti- fied spirit; when well digested add 1 quart of syrup, and colour with cochineal. Creme de Barbadoes. —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 f 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 Nympke. —Take 9 drops oil of cin- namon, 5 drops oil of mace, 3 drops oil of roses;