The encyclopædia of practical cookery

quantity of spirits or water, added to prevent them oiling. When the prescribed ingredients are ready prepared as above, they are to be put into a jar large enough to hold them with the quantity of spirit ordered, and the jar well corked down for a month. Give the jar a thorough shaking every day, and let it stand in a moderately warm place. When the month has expired, pour off the spirit into another vessel, and pour on the spices, &c., the quantity of water ordered in the receipt, and let it stand upon them for a week, shaking as before. Then pour this water off, press out, and mix with the spirit, adding at that time what sugar and colouringmatter is ordered, and then strain the lot through a flannel bag. If essential oils are used, they must be diluted with some part of the spirit before being added to the other ingredients. Filtering through paper ( see Filtering) is advisable if the macerated spirits, and those with essential oils dissolved in them, are not bright and clear. See Fig. 514. Besides those Liqueurs which are most generally known, and worthy of being treated separately (see above), there are many others which have their valuable qualities, and which require no special knowledge or experience for their manufacture. Amongst these are to be found the productions of various countries, including our own sweet Cordials, and many can be equally well produced if French spirit is used for macerating. Aimable Vainqueur. — This is the name of a French Liqueur not much known, but for the preparation of which the following receipt is given : J drachm of the essential oil of lemon, I drachm each of the essential oils of neroli and angelica, 5 drops of the extract of vanilla, and lib. of loaf sugar previously boiled to a syrup in I pint of water. Shake well together, and leave for a month to blend. Fig. 514. Straining Cordials and Liqueurs. Amer d’AngTeterre. — A Dantzic Liqueur of a brown colour, and of an exceedingly aromatic flavour, not much known in this country, in spite of its name, though standing- high in local esteem. The ingredients and proportions used in its preparation are: lemon-peel, 10oz.; cumin, 6oz. ; cinnamon, 4oz. ; thyme, sage, and galanga, 2oz. each; cloves, ljoz. ; and nutmeg, loz., macerated for a fortnight in lflqts. of spirits of wine. When this is filtered off, add 18qts. of water with 8qts. of capillaire, and a little burnt sugar to colour. Amour sans Fin. — Take two lemons and two oranges, chop them up fine, and macerate in 3qts. of proof spirits of wine. Dissolve 51b. of loaf sugar in 3qts. of water to which J pint of rose-water has been added, and colour either yellow or red. Aqua Bianca. — This is a German Liqueur, made by dissolving 10 drops each of oil of bergamot, oil of citron, oil of lemon, 011 of amber, and oil of peppermint, in 3qts. of spirits of wine : adding after lqt. of rose-water, 3 pints of pure water, and lqt. of capillaire. Barbados Cream.— (1) Put the thin rinds of three lemons and oranges into stone jars or bottles with 3 drachms each of cloves and cinnamon, and 1 drachm of mace ; pour in 5qts. of spirits of wine 60deg\ over proof, and let this remain for four or five weeks ; filter, mix in 4qts. of water and 2iqts. of capillaire, and bottle when mixed.