--_Gilt's Repository_.
_To make the Liqueur Curacoa_.
Put into a large bottle, nearly filled with alcohol, at thirty-four
degrees of Baume (or thirty-six) the peels of six fine Portugal
oranges, which are smooth skinned, and let them infuse for fifteen
days. At the end of this time, put into a large stone or glass vessel,
11 ounces of brandy at eighteen degrees, 4-1/2 ounces of white sugar,
and 4-1/2 ounces of river water. When the sugar is dissolved, add a
sufficient quantity of the above infusion of orange peels, to give it
a predominant flavour; and aromatise with 3 grammes of fine cinnamon,
and as much mace, both well bruised. Lastly, throw into the liqueur 31
grammes (1 ounce) of Brazil wood, in powder. Leave the whole in
infusion ten days, being stirred three or four times a day. At the end
of this time taste the liqueur; and if it be too strong and sweet, add
more water to it; if too weak, add alcohol, at 30 degrees; and if it
be not sweet enough, put syrup to it. Give it colour with caramel when
you would tinge it.--_From the French_.
_Subterraneous Growth of Potatoes_.
A mixture of two parts Danube sand, and one part common earth, was
laid in a layer an inch thick, in one corner of my cellar; and, in
April, thirty-two yellow potatoes with their skins placed upon its
surface.
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