1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

104 A COMPLETE BUFFET MANUAL. OR

CLOVES.

U: 02. English oil of cloves. 5 pints rectified spirit (60 0. P.).

Coloring, a sufficiency. H pints cordial syrup.

Dissolve the oil in the spirit as before, add the syrup, shake all together, and if not bright in a few hours, fine with alum and tartar.

CINNAMON.

% 02. oil of cinnamon. 5 pints rectified spirit (60 O. P.).

10 pints cordial syrup. 4 pints boiling water.

Color with burned coarse white or brown sugar. The oil and coloring matter should be well shaken with a small quantity of spirit, then added to the re mainder and the whole agitated briskly. Add the boiling water to the syrup, and having mixed them let them be added to the jar containing the spirit If necessary, fine down with alum, etc., as with the others. In making the above a considerable saving may be effected by using oil of cassia; the true cinna mon flavor is, of course, wanting, but is so well represented by that of oil of cassia that none but the most experienced can detect the difference.

CORDIAL SYRTJP.

35 lbs. refined lump sugar. 3 gallons boiling water. Dissolve the sugar in the water and stir in through flannel.