Lovage

2 oz. lovage root, 1 oz. lovage seeds, 10 oz. rectified spirit digest a week and filter.

Nutmeg

As Allspice.

Orange

As Lemon.

Orange-peel - 4 oz. fresh yellow rind of orange, 1/2 pint rectified spirit, 1/2 pint water; digest for a week, press, filter; add 1 qt. sherry.

Pennyroyal

As Peppermint.

Peppermint

(1) 1 oz. oil of peppermint, 4 oz. rectified spirit; mix.

(2) To (1) add 1/2oz. herb of peppermint, or parsley or spinach leaves (preferably one of the first two), digest for a week, or until sufficiently coloured; 10 or 12 gr. sap green rubbed up with a tea-spoonful of hot water, is also used for colouring.

(3) 2 fl. oz. oil of peppermint, 16 fl. oz. rectified spirit.

Quassia

(1) Digest 1 1/2 oz. sliced quassia in 1 pint proof spirit for 10 days, and filter.

(2) Equal parts powdered quassia (sprinkled with a little rum) and "foot" sugar, reduced to the consistence of a semifluid extract by the addition of a few spoonfuls of water.

(3) 1 oz. powdered quassia, 2 oz. burnt sugar colouring, well stirred together. Used as fraudulent substitutes for hops.

Quinine

1 1/2 oz. disulphate of quinine, 1/2 pint rectified spirit; digest with warmth, gradually dropping in a little dilute sulphuric acid (avoiding excess), and constantly agitating until the whole is dissolved. Every fl. dr. contains 8 gr. disulphate of quinine, or about 10 gr. of the neutral sulphate. If more sulphuric acid is added than suffices to dissolve the salt (i.e. convert it into a neutral sulphate), the solution is apt to deposit part of it on keeping, owing to the gradual formation of ether by the action of the excess acid on the alcohol.

Rhubarb

5 oz. rhubarb powder, 5 oz. silicious sand, 1 pint proof spirit; extract by displacement.

Eoyale

-40 gr. ambergris, 20 gr. musk, 10 gr. civet, 10 gr carbonate of potash, 6 drops oil of cinnamon, 4 drops oil of rhodium, 4 drops otto of roses, J pint rectified spirit of wine; macerate 10 days or longer.

Sarsaparilla

(1) 2{ lb. sarsa-parilla root (best red Jamaica) carefully decorticated, the bark reduced to coarse powder, and digested for 7 to 10 days in J pint sherry and 1/4 pint rectified spirit, with frequent agitation; the essence is expressed, and in a week the clear portion is decanted from the sediment.

(2) 7 oz. alcoholic extract of sarsaparilla, { pint sherry; 3/4 pint rectified spirit; dissolve and filter.

(3) 4 oz. alcohol extract, 1 pint sherry; dissolve, and filter.

(4) 4 oz. alcoholic extract, 1 lb. white wine.

(5) 10 oz. bruised sarsaparilla, 6 pints distilled water; macerate at a temperature of 120° F. (49° C.) for 6 hours, and strain; repeat with the same quantity of fresh water; mix the liquors, and evaporate in china vessels at 160° F. (71° C.)

(6) 2} lb. bark separated from sarsaparilla root, exhausted with water as (5); the liquid is evaporated as quickly as possible in a water bath to 16 fl. oz., and when cold mixed with 4 fl. oz. rectified spirit.

(7) The infusion in No. (6) is evaporated to 10 1/2 fl. oz., and when cold, mixed with 1/2 pint sherry; in a week, the clear portion is decanted from the sediment.

(8) Compound

1 pint of (1), (2), (6), or (7) is triturated with the extract prepared from 3 1/4oz. mezereon bark and 4 oz. extract of liquorice; when mixed, it is returned to the bottle, and 1 1/2 fl. dr. essence of guaiacum and 20 drops oil of sassafras are added; the whole is well agitated for at least 15 minutes, and after a week's repose the clear portion is decanted as before.

(9) 8 oz. bruised sarsaparilla, q.s. hot water; exhaust the root by successive macerations, unite the liquors, and evaporate to 10 fl. oz.; strain, and add when cold 4 fl. dr. each alcohol (0.842) and tinctures of guaiacum and mezereon, 1 fl. oz. white wine, 12 drops oil of sassafras, 2 dr. extract of liquorice; agitate, and after repose decant as before.

Savoury Spices

(1) 4 oz. black pepper, 3 dr. powdered turmeric, 1 1/2 dr. coriander seeds (all ground), 1 1/2fl. dr. oil of pimento, 1/2 dr. each oils of nutmeg, cloves, cassia, and caraway, 1 pint rectified spirit; digest with, agitation for a fortnight.

(2) 3 oz. black pepper, 11/4 oz. allspice, 1/2 oz. each nutmegs and burnt sugar, 1 dr. each cloves, cassia, coriander, and caraway seeds (all bruised or ground), 1 pint rectified spirit; digest with agitation for 14 days, press, and filter.

Soap

4 oz. Castile soap (in shavings), 1 pint proof spirit; dissolve, and add a little perfume.

Soup Herbs

1 oz. each lemon thyme, winter savory, sweet marjoram, and sweet basil, 1/2 oz. each eschalots and grated lemon-peel, 1/4 oz. bruised celery seed, 1 pint proof spirit or brandy; digest for 10 to 14 days.

Spruce

A decoction of the young tops of the black spruce fir, evaporated to the consistence of a thick syrup. Used to make spruce beer, etc.

Turtle

3 oz. essence of anchovies 3 oz. shallot wine,1/2 pt. basil wine, 1/4 pt mushroom ketchup, juice of 2 lemons, yellow peel of 1 lemon, 1/4 oz. curry powder; digest for a week. Used to impart the flavour of turtle to soups and gravies.

Water Fennel

1 oz. water fennel seed (fine-leaved water hemlock, bruised), 4 fl. oz. proof spirit; digest. Westphalian. - (1) 1 pint crude or empyreumatic pyroligneous acid, 2 oz. sugar colouring; dissolve, and in a week decant the clear portion.

(2) 3 dr. tar, 2 oz. sugar colouring, 1 pint hot crude pyroligneous acid; agitate constantly for 1 hour, and after repose decant the clear portion.

(3) 1 pint acetic acid, 5 dr. creasote; mix.

(4) 1/4 oz. Barbadoes tar, 1 oz. burnt sugar, 1 ok. common salt, 3/4 pint strong pickling vinegar, 1/4 pint port or elder wine; digest as before. Used to impart a smoky flavour to meat, fish, etc, by brushing over, or adding a little to the brine in which they are pickled.

Wormwood

(1) 4 oz. extract of wormwood, 1 oz. oil of wormwood, 1 pint rectified spirit; digest a week, and filter.

(2) 1 pint tincture of wormwood, 5 dr. salt of wormwood, 1 dr. extract of wormwood; digest as before.