1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

ANISETTE DE BOURDEAUX Take nine ounces sugar, six drops aniseed. Rub them together, and add, by degrees, two pints spirits of wine, four pints water. Fil- CREME DES BARBADOES Take one dozen middling sized lemons, three large citrons, fourteen pounds loaf sugar, one-quarter pound fresh balm leaves, five quarts spirits of wine, seven quarts of water. Cut lemons and citrons in thin slices and put them into a cask, pour upon them the spirit of wine, bung down close, and let it stand ten days or a fortnight ; then break the sugar, and boil it for one-half hour in the water, skimming it frequently. Then chop the balm leaves, put them into a large pan, and pour upon them the boiling liquor, and let it stand till quite cold; then strain it through a lawn sieve, and put it to the spirits, etc., in the cask. Bung down close, and in a fortnight draw it oif. Strain it through a jelly-bag and let remain to fine; then bottle it. 137 ter.