Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1862 edition. Excerpt: ...heat. Color yellow. (See No. 91.) 127. Creme de Cinq, Fruits. (Cream of Five Fruits.) 6 bergamots, the rinds only. 6 bitter oranges, do. do. 6 cedrats, do. do. 6 lemons, do. do. 9 oranges, do. do. Cut small; macerate for 24 hours with 3i gallons of-alcohol, 95 per cent., and 3 gallons of water (see No. 5). I Distil from off the water 3 gallons of flavored spirit, then add 53 lbs. of sugar and 3i gallons of water, near boiling heat. 128, Creme de Dattes, (Date Cream.) 8 lbs. of dates pounded, and boiled with 53 lbs. of sugar, 3J gallons of water; strain and press; then add 72 drops of oil of neroly, and dissolve in 31 gallons of alcohol, 95 per cent. 129. Creme Imperiale. (imperial Cream.) 4 ounces of carrot-seed. 4 do. Ceylon cinnamon. 8 do. angelica-seed. 8 do. orris-root. Ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3 gallons of water. (See No. 5.) Distil from off the water 3 gallons of flavored spirit; then add 53 lbs. of sugar and 3J gallons of water, heated near boiling. 130. Creme de Martinique. (Martinique Cream.) 4 drachms of tincture of vanilla. 32 drops of oil of neroly. 14 drops of oil of roses. 24 drops of oil of cinnamon. Dissolve in 3 gallons of alcohol, 95 per cent.; then add 53 lbs. of sugar and 3J gallons of water, near boiling heat, and color rose. (See No. 93.) 131. Creme de Menthe. (Mint Cream.) 5 lbs. of spearmint. 25 lemons, the rinds only. Cut and macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3 gallons of water. (See No. 5.) Distil from off the water 3 gallons of flavored spirit, and dissolve in it 5 drachms of oil of peppermint; then add 53 lbs. of sugar and 3J gallons of water, near boiling heat. 132. Creme de Mocha. (Coffee..."
