771. To Make Curacoa

771.    To Make Curacoa. Slice the outside peel very thin from 60 bitter oranges; infuse for 15 days with 4 drachms bruised cinnamon, and 2 drachms bruised mace, in 5 gallons 95 per cent. French spirit, stirring every day. Then add 25 pounds white sugar dissolved in 2 gallons water; color with caramel (see No. 694 (To Make Caramel)); stir thoroughly, and filter.

772. To Make Maraschino

772.    To Make Maraschino. Dissolve in 11/2 gallons 95 per cent, alcohol, 11/2 ounces essence of maraschino, 11/2 drachms essence of rose, 1/2 drachm essence of noyau, 5 drops essence of cloves, and 8 drops essence of cinnamon ; add 1/2 gallon orris root flavoring. (See No. 669 (Orris Boot Flavoring for Liquors).) Mix the above with 12 gallons 95 per cent, alcohol and 26 gallons syrup of 30° Baurn'e. Stir thoroughly and filter.

773. Superfine Maraschino

773.    Superfine Maraschino. 4 ounces essence of noyau ; 1 ounce essence of rose; 1/2 ounce essence of neroli (genuine); 4 drachms of mace, infused in 95 per cent, alcohol; 1/4 pound cinnamon, infused in 1 quart of water; 2 ounces cloves, infused in 1 pint of water; 2 pounds orris root (powdered), infused in 2 gallons 95 per cent, alcohol for 15 days. Dissolve the essences in 2 gallons 95 per cent, alcohol. Mix, put into a barrel 41 gallons 85 per cent, alcohol; add the aromas, in 4 gallons 95 per cent, alcohol; sugar syrup, 90 gallons 32° Baum'e. Stir all the ingredients well together for at least half an hour, and let the mixture stand two weeks; then filter and put in the filter two or three sheets of filtering paper. (See No. 811 (Filter Bags for Cordials).)

774. Maraschino

774.    Maraschino. 11/4 ounces essence of maraschino, 14 drachms essence of rose, 4 drachm essence of noyau, 8 drops essence of cinnamon, 5 drops essence of cloves, 4 pound orris root (powdered), infused in 4 gallon 95 per cent, alcohol for 15 days. Dissolve the essences in 1 gallon 95 per cent, alcohol. Mix, put in a barrel 12 gallons 80 per cent, alcohol and add 2 gallons 95 per cent, perfumed alcohol (as described above); sugar syrup, 26 gallons 25° Baum6's saccharometer. Mix and filter as directed in the last receipt.

775. Maraschino

775.    Maraschino. 34 ounces essence of noyau, 6 drachms essence of rose. Dissolve the above in 4 gallon 95 per cent, alcohol, and add 4 spoonfuls of magnesia, 1 gallon orange flower water, 1/2 pound cinnamon

(bruised) infused in 4 gallon water, 1/4 pound cloves (bruised), infused in 1/4 gallon of water,

4 drachms mace infused in alcohol, 2 pounds orris root (powdered) infused in 2 gallons 95 per cent, alcohol for 15 days. Mix 41 gallons 80 per cent, alcohol, 90 gallons syrup 25 degrees Baum'e, and add 4 gallons perfumed spirits, as described above. Stir and filter as already directed.

776. Curacoa d'Hollande

776.    Curacoa d'Hollande. 2 pounds Curacoa orange peel, 1/2 pound Ceylon cinnamon. Let them soak in water; boil them for

5 minutes with the juice of 32 oranges and 14 gallons of white plain syrup; then add 6 gallons of 95 per cent, alcohol; strain, filter; color dark yellow with sugar coloring. This receipt will make a splendid curacoa.