1928 Giggle Water by Charles S Warnock

GIGGLE WATER 23 saffron, I pound of raisins (stoned), i pound dates; 3 ounces licorice root. Let these stand 12 hours in 2)^ quarts of water; strain, and add it to the above. Dulcify the whole with fine sugar.

29. ANISETTE DE BOURDEAUX Take 9 ounces sugar, 6 drops aniseed. Rub them to gether and add, by degrees, 2pints spirits of wine, 4pints water. Filter.

30. CREME DES BARBADOES Take l dozen middling sized lemons, 3 large citrons, 14 pounds loaf sugar, K POund fresh balm leaves, 5 quarts spirits of wine, 7 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 10 days or a fortnight; then break the sugar, and boil it for hour in the water, skimrning it fre quently. Then chop the balm leaves, put them into a larg'e 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 off. Strain it through a jelly-bag and let remain to fine; then bottle it.