into them the spirit, and cover closely. Keep the jar in a moderately cool place for 3 days, shaking frequently, then add the honey and sugar, and stir occasionally until they are dissolved. Strain through very fine muslin into small bottles, and cork them securely.
3568.—NOYEAU, IMITATION OF. (Another Method.)
Ingredients.—3 pints of French brandy, ½ a pint of boiling milk, 1½ lbs. of loaf sugar, 4 ozs. of bitter almonds, ⅛ of an oz. of stick cinnamon, 1 lemon.
Method.—Remove the rind of the lemon as thinly as possible, put it into a wide-necked bottle, add the sugar, cinnamon, almonds blanched, and the juice of ½ the lemon. Shake occasionally until the sugar is dissolved, then add the milk, quite boiling, and when cold, add the brandy and cover closely. Shake the bottle 3 or 4 times a day for 3 weeks, then strain into small bottles, cork securely, and store for use.
3569.—ORANGE LIQUEUR.
Ingredients.—1 Seville orange, 4 cloves, a pinch of saffron, 1½ pints of gin or rectified spirits of wine, 1 lb. of loaf sugar, ½ a pint of water.
Method.—Stick the cloves into the orange, put it into a jar, add the spirit, cover closely so as to completely exclude the air, and let it remain thus for 1 month. At the end of this time boil the sugar and water together to a thick syrup; when cool, mix it with the gin, etc., and cover closely for another month. When ready, strain the liquid into small bottles, cork securely, and store for use.
3570.—ORANGE LIQUEUR. (Another Method.)
Ingredients.—The peel of 3 Seville oranges 1½ pints of gin or rectified spirits of wine, 1 lb. of loaf sugar, ¼ of a pint of water.
Method.—Remove the rinds of the oranges in fine strips, and put them into a wide-necked bottle or jar, with the saffron and gin. Boil the sugar and water to a thick syrup, when cool add it to the contents of the bottle. Cover closely, and let it remain in a moderately warm place for a month. Then strain into small bottles, cork securely, and store for use.
3571.—RASPBERRY LIQUEUR.
Ingredients.—1 pint of ripe raspberries, 1 quart of brandy, gin, or rectified spirits of wine, 1 lb. of loaf sugar, ½ a pint of water.
Method.—Put the raspberries into a wide-necked bottle, pour over them the spirit, cover closely, and let the liquid stand for 1 month, shaking the bottle daily. When ready, boil the sugar and water to a thick syrup, add the liquid from the raspberries, previously strained until quite clear, and bottle for use.
