1. Extract of Aniseed—Aniseed, ground, twelve ounces; alcohol, five pounds.
2. Angelica—Angelica root, twelve ounces; alcohol, five pounds.
3. Basilicum—Leaves of basilicum, three pounds; alcohol, five pounds.
4. Bergamot—Bergamot rind, one pound four ounces; alcohol, five pounds.
5. Extract of Calamus—Calamus root, one pound; alcohol, five pounds.
6. Lemon Extract—The rind of sixty fresh lemons; alcohol, five pounds.
7. Orange—Orange peelings, fresh, two pounds; alcohol, five pounds.
Great care should be taken when peeling these fruits, so as not to cut the inner white skin, but only the yellow part, because the white of both the lemon and the orange has a bitter taste and will, when introduced into the extract, spoil the fine flavoring quality of these fruits.
8. Nutmeg—Ground nutmeg, twelve ounces; alcohol, five pounds.
9. Cloves—Whole cloves, twelve ounces; alcohol, five pounds.