Clairet.—1 oz. aniseed, 1 oz. fennel seed, 1 oz. coriander seed, 1 oz. caraway seed, 1 oz. dill seed, 1 oz. candy-carrot seed, ½ gal. proof spirit; digest for a week, strain, and add 1 lb. loaf sugar dissolved in water.
Clove.—1 oz. bruised cloves (or 1 fl. dr. essential oil), 3 gal. proof spirit: when distilling, add some salt, and use a quick fire; sweeten with fully 3 lb. sugar per gal.; and colour with poppy flowers or burnt sugar; add 1 dr. bruised pimento or 5 drops of the oil per oz. of cloves.
Clove Brandy.—1 lb. essence of cloves, ½ lb. essence of cherry, ¼ lb. essence of ginger, 1 gal. syrup of gum arabic, 4 bar. pure spirit.
Clove-pink Ratafia.—4 lb. clove pinks without the white buds, 15 gr. cinnamon, 15 gr. cloves, 1 gal. proof spirit; macerate 10 days, express tincture, filter, and add 2½ lb. white sugar.
Cocoa Ratafia.—1 lb. Caraccas cacao, ½ lb. W. Indian, both bruised and roasted; 1 gal. proof spirit; digest 14 days, filter, and add 2½ lb. white sugar, ½ dr. tincture of vanilla; decant in a month, and bottle.
Coffee Ratafia.—1 lb. roasted and ground coffee, 1 gal. brandy or proof spirit, 2 lb. sugar dissolved in 1 qt. water.
Coriander.—As cloves, adding a few sliced oranges.
Cream Ratafia.-¼ pint noyeau cream, ¼ pint sherry, ½ pint capillaire, 1 pint fresh cream; beaten together.
Crême de Macarons.—(a) 1 dr. cloves, 1 dr. cinnamon, 1 dr. mace, all bruised, 7 oz. bitter almonds, blanched and beaten to a pulp, 1 gal. spirit 17 u.p.; digest for a week, filter, and add 6 lb. white sugar dissolved in 2 qt. pure water.