I. — Macerate 2 ounces of cinnamon and 4 ounces of tonka beans, ground fine, in 1 quart of rum.

II

Moisten ordinary cigars with a strong tincture of cascarilla, to which a little gum benzoin and storax may be added. Some persons add a small quantity of camphor or oil of cloves or cassia.

III

Tincture of valerian.    4 drachms

Butyric aldehyde. ...     4 drachms

Nitrous ether......     1 drachm

Tincture vanilla....     2 drachms

Alcohol...........     5 ounces

Water enough to

make...........   16 ounces

IV

Extract vanilla..... 4 ounces

Alcohol............ 0.5 gallon

Jamaica rum....... 0.5 gallon

Tincture valerian... 8 ounces

Caraway seed...... 2 ounces

English valerian root 2 ounces Bitter orange peel.. . 2 ounces

Tonka beans....... 4 drachms

Myrrh............ 16 ounces

Soak the myrrh for 3 days in 6 quarts of water, add the alcohol, tincture valerian, and extract of vanilla, and after grinding the other ingredients to a coarse powder, put all together in a jug and macerate for 2 weeks, occasionally shaking; lastly, strain.

V

Into a bottle filled with 0.5 pint of French brandy put 1.25 ounces of cascarilla bark and 1.25 ounces of vanilla previously ground with 0.5 pound of sugar; carefully close up the flask and distil in a warm place. After 3 days pour off the liquid, and add 0.25 pint of mastic extract. The finished cigars are moistened with this liquid, packed in boxes, and preserved from air by a well-closed lid. They are said to acquire a pleasant flavor and mild strength through this treatment.