1872 Cooling Cups and Dainty Drinks (Mixellany)

and Liqueurs. 69 lib. of sugar-candy; boil up the syrup, clarify, and cool; digest 120 drops (2 fluid drachms) of oil of bitter orange in 1 \ pint of pure rectified spirit, which add to the syrup; colour with caramel. Curasao. —Take 24 Seville oranges, not pricked or broken; put these into a jar, cover with good brown brandy ; digest for a month ; strain ; to every quart add lib. of sugar-candy ; digest another week; strain clear. An excellent Cura9ao ; the fruit can be used as a sweet by being placed in syrup. Curagao d'Holland. — Soak in soft distilled water lib. Curagao orange-peel, ^lb. Ceylon cinna- mon ; add the strained juice of 16 oranges ; boil for five minutes ; add 4 gallons plain white syrup, and, when cool, 2J gallons of brandy, or pure spirit; digest two weeks ; filter clear; colour with tincture of saffron. Citronelle. —Take essence of orange, 1 drachm; essence of lemon, 1^ drachm; oil of cloves, 6 drops ; oil of cinnamon, 12 drops; oil of coriander, 15 drops. Infuse in pure spirits of wine 5 pints well di- gested, add 1 quart distilled water; filter clear; sweeten with clarified sugar, q.s. Citronelle. —Take 4 fresh lemons, 3 drops of lemon-grass oil, 2 drops of essence of cinnamon, 1 drop of oil of coriander; digest two weeks in