V.—Into a bottle filled with 1/2 pint of French brandy put 1 1/4 ounces of cascarilla bark and 1 1/4 ounces of vanilla previously ground with 1/2 pound of sugar; carefully close up the flask and distil in a warm place. After 3 days pour off the liquid, and add 1/4 pint of mastic extract. The finished cigars are moistened with this liquid, packed in boxes, and preserved from air by a well-closed lid. They are said to acquire a pleasant flavor and mild strength through this treatment.
Cigar Spots.
| Sodium carbonate | 3 parts |
| Calx chlorinata | 1 part |
| Hot water | 8 parts |
Dissolve the washing soda in the hot water, add the chlorinated lime, and heat the mixture to a boiling temperature for 3 minutes. When cool, decant into earthenware or stoneware jugs, cork tightly, and keep in a cool place. The corks of jugs not intended for immediate use should be covered with a piece of bladder or strong parchment paper, and tightly tied down to prevent the escape of gas, and consequent weakening of the bleaching power of the fluid. The prepared liquor is sprinkled on the tobacco, the latter being then exposed to light and air, when, it is said, the disagreeable odor produced soon disappears.
CINCHONA: See Wines and Liquors.
CINNAMON ESSENCE: See Essences and Extracts.
CINNAMON OIL AS AN ANTISEPTIC: See Antiseptics.
CITRATE OF MAGNESIUM: See Magnesium Citrate.
CLARET LEMONADE AND CLARET PUNCH: See Beverages, under Lemonades. {184}
CLARIFICATION OF GELATIN AND GLUE: See Gelatin.