393.

_Tincture of Lemon-peel._--(No. 408*.)

A very easy and economical way of obtaining, and preserving the flavour
of lemon-peel, is to fill a wide-mouthed pint bottle half full of
brandy, or proof spirit; and when you use a lemon, pare the rind off
very thin, and put it into the brandy, &c.: in a fortnight it will
impregnate the spirit with the flavour very strongly.

_Essence of Celery._--(No. 409.)

Brandy, or proof spirit, a quarter of a pint.
Celery-seed bruised, half an ounce, avoirdupois weight.

Let it steep for a fortnight.

_Obs._--A few drops will immediately flavour a pint of broth, and are an
excellent addition to pease, and other soups, and the salad mixture of
oil, vinegar, &c. (No. 392.)

N.B. To make celery sauce, see No. 289.

_Aromatic Essence of Ginger._--(No. 411.)

Three ounces of fresh-grated[275-*] ginger, and two ounces of thin-cut
lemon-peel, into a quart of brandy, or proof spirit (apothecaries'
measure); let it stand for ten days, shaking it up each day.

_Obs._--The proper title for this would be "tincture of ginger:"
however, as it has obtained the name of "essence," so let it be called.

N.B. If ginger is taken to produce an immediate effect, to warm the
stomach, or dispel flatulence, this is the best preparation.

_Essence of Allspice for mulling of Wine._--(No. 412.)

Oil of pimento, a drachm, apothecaries' measure, strong spirit of wine,
two ounces, mixed by degrees: a few drops will give the flavour of
allspice to a pint of gravy, or mulled wine, or to make a bishop. Mulled
wine made with Burgundy is called bishop; with old Rhenish wine,
cardinal; and with Tokay, Pope. RITTER'S _Weinlehres_, p. 200.

_Tincture[275-+] of Allspice._--(No. 413.)

Of allspice bruised, three ounces, apothecaries' weight.
Brandy, a quart.

Let it steep a fortnight, occasionally shaking it up; then pour off the
clear liquor: it is a most grateful addition in all cases where allspice
is used, for making a bishop, or to mulled wine extempore, or in
gravies, &c., or to flavour and preserve potted meats (No. 503). See SIR
HANS SLOANE'S _Obs. on Allspice_, p. 96.

_Tincture of Nutmeg._--(No. 413*.)

Is made with the same proportions of nutmeg and brandy, as ordered for
allspice. See _Obs._ to No. 415.

_Essence of Clove and Mace._--(No. 414.)

Strongest spirit of wine, two ounces, apothecaries' measure.
Oil of nutmeg, or clove, or mace, a drachm, apothecaries'