The following are made use of in the preparation of the finer sort of
meats, and are thus made:
Essence of Cinnamon.――Half an ounce of the essential oil to half an
ounce of spirits.
Essence of Clove, Cassia, Nutmeg, and Allspice.――One ounce of any of
the oils to half a pint of spirits.
Essence of Peppermint, Rose, and Almonds.――A quarter of an ounce of
otto of roses, of essential oil of peppermint, or of almonds, to half a
pint of spirits.
Essence of Lemon and Orange.――Three-quarters of an ounce of the
essential oils to half a pint of spirits.
Essence of Thyme, Celery, Sage, and Mint.――Half a pint of rectified
spirits to an ounce of any of these substances.
Essence of Vanilla.――Half a pint of spirits to half an ounce of vanilla
pods.
Essence of Ginger.――Bruised ginger, eight ounces; chillies, quarter of
an ounce; digest for a month and strain.
Essence of Cayenne Pepper.――Spirits, six ounces; water, half an ounce;
Cayenne pepper, two ounces; red sanders, in powder, half an ounce;
digest for ten days and strain.
Concentrated Essence of Ginger.――Unbleached ginger, bruised, one ounce;
rectified spirits, two ounces; digest ten days, and strain.