1928 Giggle Water by Charles S Warnock

m"

GIGGLE WATER 25 stand till cold; then add it to the mixture in the cask; and put in the tincture of saffron. Let it remain a fort night longer; then strain, and proceed as directed in the recipe for Creme de Barbadoes, and a very fine cordial will be produced. 33. EAU DE BARBADOES Take i ounce of fresh orange peel, 4 ounces of fresh lemon peel, i dram coriander, 4 pints proof spirit. Distill in a bath heat, and add white sugar in powder. 34. EAU DE BIGARADE Take the outer or yellow part of the peels of seven bigarades (a kind of orange), ^ ounce of nutmegs, ounce of mace, gallon of fine proof spirit, i quart of water. Digest all these together two days in a close vessel, after which draw off a gallon with a gentle fire, and dulcify with fine sugar. 35. EAU DEVINE Take gallon of spirit of wine, dram essence of lemons and yi dram essence of bergamot. Distill in a bath heat, add 2 pounds sugar, dissolved in i gallon of pure water, and lastly 2J/2 ounces of orange-flower water.