1928 Giggle Water by Charles S Warnock

24 GIGGLE WATER 31. CREME DE NOYAU DE MARTINIQUE Take 20 pounds of loaf sugar, 3 gallons of spirit of wine, 3 pints of orange-flower water, pounds of bitter almonds, 2 drams of essence of lemon, 4^ gallons of water. The produce will exceed 8 gallons. Put 2 pounds of the loaf sugar into a jug or can, pour upon it the essence of lemon, and i quart of the spirit of wine. Stir till the sugar is dissolved, and the essence completely incorporated. Bruise the almonds and put them into a 4 gallon stone bottle or cask, add the remainder of the spirit of wine, and the mixture from the jug or can. Let it stand a week or ten days, shaking it frequently. Then add the remainder of the sugar, and boil it in the 4>^ gallons of water for ^ of an hour, taking off the scumas it rises. When cold, put in a cask; add the spirit, almonds, etc., from the stone bottle, and lastly the orange-water. Bung it down close and let it stand 3 weeks or a month; then strain it off in a jelly-bag, and when fine, bottle it off. When the pink is wanted, add cochineal, in powder, at the rate of ^ dram or two scruples to i quart. 32. CREME D'ORANGE OF SUPERIOR FLAVOR Take i dozen middling sized oranges, 1% pints orange- flower water, 6 pounds loaf sugar, 2^ quarts spirit of wine, ^ ounce tincture of saffron, 4^ quarts water. Cut the oranges in slices, put them in a cask, add the spirit and orange-flower water, let it stand a fortnight. Then boil the sugar in the water for hour, pour it out, and let it