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’ measure.
Tincture of Clove.—(No. 415.)
- Cloves bruised, three ounces, apothecaries’ weight.
- Brandy, one quart.
Let it steep ten days: strain it through a flannel sieve.
Obs.—Excellent to flavour “bishop,” or “mulled wine.”