Liqueurs
Anisette de Bourdeaux
Take nine ounces sugar, six drops aniseed. Rub them together, and add, by degrees, two pints spirits of wine, four pints water. Filter.
Crême des Barbadoes
Take one dozen middling sized lemons, three large citrons, fourteen pounds loaf sugar, one-quarter pound fresh balm leaves, five quarts spirits of wine, seven quarts of water. Cut lemons and citrons in thin slices and put them into a cask, pour upon them the spirit of wine, bung down close, and let it stand ten days or a fortnight; then break the sugar, and boil it for one-half hour in the water, skimming it frequently. Then chop the balm leaves, put them into a large pan, and pour upon them the boiling liquor, and let it stand till quite cold; then strain it through a lawn sieve, and put it to the spirits, etc., in the cask. Bung down close, and in a fortnight draw it off. Strain it through a jelly-bag and let remain to fine; then bottle it.