1885 New Guide Hotel Bar Restaurant

66 THE NEW GUIDE FOR HOTELS, ETC. mix with the plu'ms and put in a jar with the raspberries. Cover with 1 gallon of o. p, spirit, add 7 lbs. of clean lump sugar chips or dust. Rouse it up well with a brush agitator. Cork up and leave it in a warm corner to infuse for 14 days. Strain, filter, and colour a deep red. Bottle, cork, and seal. A very pleasant flavouring for custards or fruit tarts, is made by adding to the fruits in the jar, 1 lb. of fresh rasps, and \ a gallon^of 40 u. p, spirit (under proof); letting it stand for a fortnight then add about a quart of common syrup to it. Bottle, cork, and seal.

Liqueur De L'Inde.

Take of tamarinds 1 lb. ;

1 lb. of red

J lb. of quinces, sliced ;

\ oz. of nutmegs ;

i oz. of

rose petals ;

1 oz. of cloves ;

Cfrris root is added by

ginger; the last three to be ground.

many to this ; it is a mere matter of taste, I prefer it without. Macerate all these in J a gallon of silent spirit; steep for 21 days; strain and filter ; add 1 oz. of spirit of capsicum and 1 gallon of syrup ; tone to a good brown with caramel bottle, cork, and seal.

Liqueur Des Carmes.

(Carmelite Liqueur.)

tinctures of coriander, cardamunl,

Jlain spirit, 2 gallons ;

spirit essence of musk ;

pure

cloves, nutmeg, 1 oz. each ;

balsam of Peru; essence of lemon; 2 ozs. each. Mix and add 3 lbs. of sugar dissolved in 1 pint of distilled water; then bottle. Liqueur Des Capucins. (Liqueur of the Capuchin Fathers.) 1 GALLON of brandy (white cognac); 2 ozs. of orange peel; 1 oz. of nutmeg ; 1 oz. of cumin ; 2 ozs. each of the follow- ing tinctures : lemon, orange, cinnamon, parsley seeds, and juniper berries ; mix and add 1 quart of clarified syrup. To