profusely in the Molucca Islands. As imported into
Europe, Cloves should be hard and tough, and exceedingly
hot to the taste ; but this, is not always found to be the
case, for ingenious merchants who buy and sell by weight
or measure have discovered a little peculiarity in the
Clove that enables dishonest traders to increase their
profits almost unknown to, and hence undiscovered by,
inexperienced retailers. This peculiarity is that Cloves
absorb moisture greedily, gaining weight and size thereby,
but at the cost of aroma. These “ damped ” Cloves are
usually very large, and soft in texture, lacking much of
their natural pungency, and the trick can therefore be
easily detected by biting the Clove. The Clove-tree
itself is of a very thirsty nature, and absorbs so much
of the moisture of the ground in which it is planted
that no other vegetable life will grow near to it.
Clove Candy Tablets. — Boil lib. of loaf sugar with j pint
of water to the ball degree, add a few drops of acetic acid,
and work the sugar against the sides of the boiler with a
spatula or the back part of a spoon, so that every portion
may acquire a whitish colour. Flavour with essence of Cloves,
which should be added while the sugar is boiling. When
cool, turn it out on to an oiled sheet, and mark it with the
back of a knife in small squares, which can then be easily
snapped asunder when cold.
Clove Cordial. — (1) Put joz. of pure silica, or joz. of magnesia,
into a mortar with 40 minims of oil of Cloves and 5 minims
of oil of pimento, and rub them down ; then add them to
lgall. of plain syrup at 31deg. Fahr., containing 41b. of sugar
to the gallon, whisk well, add 1 drachm of sugar colouring,
filter through paper pulp and felt, and bottle for use.
(2) Put foz. of oil of Cloves into a jar with 1 gill of strong
spirits of wine, mix well, and pour it into a cask that holds
exactly 2jgalls. ; pour in also 3qts. of rectified proof spirit,
and stir well. Dissolve 71b. of loaf sugar in 3qts. of boiling
water, add this to the cask, and fill up to within about lin.
of the top with water. Dissolve joz. of alum in boiling
water, and put it into the liquor to fine it ; next add joz.
of salts of tartar, and stir well. In a day or so the cordial
will be perfectly bright, and ready for use. It may be
coloured red or pink, but is usually coloured brown with
burnt sugar.
(3) Put into a bottle joz. each of bruised Cloves and cassia-
buds with twelve peppercorns ; pour in hot water to more than
half fill the bottle, stopper or cork it up securely, and keep
in front of the fire for forty-eight hours; then strain it
into a vessel with 3 pints of proof spirit, sweeten to taste
by adding syrup, filter, and add a little colouring of burnt
sugar or a small piece of cochineal. Bottle, and use when
required. Bruised nutmeg, or mace, may also be added.
Clove Drop Biscuits. — Beat- 4oz. of warmed butter in a
round-bottomed basin to a cream, using a ivooden spoon,
and sift in gradually 4oz. of crushed loaf sugar, beating
Fig. 481. Clove Drop Biscuits
vigorously ; then add three eggs, beating one well in before
another is added, and lastly, add gently loz. of ground Cloves,
mixed in with 6oz. of sifted flour✪ Clove Drop Biscuits. Have ready a baking-
sheet with several thicknesses of paper spread over it, put
Page 387 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
profusely in the Molucca Islands. As imported into Europe, Cloves should be hard and tough, and exceedingly hot to the taste ; but this, is not always found to be the case, for ingenious merchants who buy and sell by weight or measure have discovered a little peculiarity in the Clove that enables dishonest traders to increase their profits almost unknown to, and hence undiscovered by, inexperienced retailers. This peculiarity is that Cloves absorb moisture greedily, gaining weight and size thereby, but at the cost of aroma. These “ damped ” Cloves are usually very large, and soft in texture, lacking much of their natural pungency, and the trick can therefore be easily detected by biting the Clove. The Clove-tree itself is of a very thirsty nature, and absorbs so much of the moisture of the ground in which it is planted that no other vegetable life will grow near to it.
Clove Candy Tablets. — Boil 1 lb. of loaf sugar with 1/2 pint of water to the ball degree, add a few drops of acetic acid, and work the sugar against the sides of the boiler with a spatula or the back part of a spoon, so that every portion may acquire a whitish colour. Flavour with essence of Cloves, which should be added while the sugar is boiling. When cool, turn it out on to an oiled sheet, and mark it with the back of a knife in small squares, which can then be easily snapped asunder when cold.
Clove Cordial. — (1) Put 1/2 oz. of pure silica, or 1/2 oz. of magnesia, into a mortar with 40 minims of oil of Cloves and 5 minims of oil of pimento, and rub them down ; then add them to 1 gall. of plain syrup at 31deg. Fahr., containing 4 lb. of sugar to the gallon, whisk well, add 1 drachm of sugar colouring, filter through paper pulp and felt, and bottle for use.
(2) Put 1/2 oz. of oil of Cloves into a jar with 1 gill of strong
spirits of wine, mix well, and pour it into a cask that holds exactly 2 1/2 galls. ; pour in also 3 qts. of rectified proof spirit, and stir well. Dissolve 7 lb. of loaf sugar in 3 qts. of boiling water, add this to the cask, and fill up to within about lin.
of the top with water. Dissolve 1/2 oz. of alum in boiling
water, and put it into the liquor to fine it ; next add 1/2 oz.
of salts of tartar, and stir well. In a day or so the cordial
will be perfectly bright, and ready for use. It may be coloured red or pink, but is usually coloured brown with burnt sugar.
(3) Put into a bottle 1/2 oz. each of bruised Cloves and cassiabuds with twelve peppercorns ; pour in hot water to more than half fill the bottle, stopper or cork it up securely, and keep in front of the fire for forty-eight hours; then strain it into a vessel with 3 pints of proof spirit, sweeten to taste by adding syrup, filter, and add a little colouring of burnt sugar or a small piece of cochineal. Bottle, and use when required. Bruised nutmeg, or mace, may also be added.
Clove Drop Biscuits. — Beat 4 oz. of warmed butter in a round-bottomed basin to a cream, using a wooden spoon, and sift in gradually 4 oz. of crushed loaf sugar, beating
Fig. 481. Clove Drop Biscuits
vigorously ; then add three eggs, beating one well in before another is added, and lastly, add gently 1 oz. of ground Cloves, mixed in with 6 oz. of sifted flour. Have ready a bakingsheet with several thicknesses of paper spread over it, put
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Clove Drop Biscuits