286. Nogcau

A very fine cordial; the genuine article comes from Martinique only, and is very rare and expensive; only small quantities of it must be taken, as it is not harmless at all in spite of its unique taste. It is prepared from the pits of a fruit in the West Indies, and these pits contain a strong dose of hydrocyanic acid.

The French prepare a number of very good imitations of the genuine noyeau. For those that are in possession of a distilling apparatus we add a very good French recipe : . Half a pound of cut apricot-pits are infused in six quarts of rectified alcohol, and one quart of water, for a week; distil the alcohol, mix it with one pint of orange-flower water, and three pounds of sugar that is cleared and refined in three quarts of water, filter and fill into bottles; use it after a few months.

287. Englisl Orange Brandy

Two pounds of lump-sugar, ten whole oranges, and one stick of cinnamon are put in five quarts of the best brandy; let it stand in a well-covered stone jar from five to six weeks, and stir it daily with a wooden spoon; filter and fill into bottles.

288. Orange-Flower Ratafia

Three and a half ounces of fresh orange-flowers are infused in two quarts of the best brandy in a sunny place four days; filter; add a syrup of one and a half pounds of sugar in one quart of water; filter again and bottle.

289. Orange Liquor

Peel six oranges thinly with a sharp knife, put the peel in two quarts of cognac; press the juice of the oranges on two and a half pounds of lump-sugar, which is to be added to the liquor right away after melting; let it stand five to six weeks, daily stirring with a wooden spoon; filter and fill into bottles.

290. Parfait Amour

A very fine cordial which may be made in different ways.

If you have a distilling apparatus, distil three quarts of alcohol with the rind of four thinly peeled lemons, one-fifteenth ounce of lemon oil, one-thirtieth ounce of bergamot oil; stop when the distillate shows 6o° to 70° Tralles; distil anew with one quart of milk, dye the entire distillate with cochineal tinctures lightly red, and add two quarts of sugar syrup.

By Infusion

Ten drops of clove essence, five drops of nutmeg essence, and a few drops of lemon essence are mixed with two quarts of alcohol of 830; color with cochineal tincture slightly red, and add a syrup out of four pounds of sugar in one quart of water. Let the mixture stand four weeks; stir or shake daily, then filter and bottle.

291. Another

Mash three fine peeled celery roots with the green sprigs on them; add four and a half quarts of brandy; distil this mixture with a spoonful of salt in a retort. The obtained product is mixed with three-fourths of a pound of roasted and pulverized cocoa beans, one-fourth of an ounce of cut vanilla, and three pounds of refined sugar; let it stand for a week; color with a cochineal tincture slightly red, and filter.