Vegetable Essences.—(No. 417*.)
The flavour of the various sweet and savoury herbs may be obtained by combining their essential oils with rectified spirit of wine, in the proportion of one drachm of the former to two ounces of the latter, or by picking the leaves, and laying them for a couple of hours in a warm place to dry, and then filling a large-mouthed bottle with them, and pouring on them wine, brandy, proof spirit, or vinegar, and letting them steep for fourteen days.
Soup-herb[277-*] Spirit.—(No. 420.)
- Of lemon-thyme,
- Winter savoury,
- Sweet marjoram,
- Sweet basil,—half an ounce of each.
- Lemon-peel grated, two drachms.
- Eschalots, the same.
- Celery-seed, a drachm, avoirdupois weight.
Prepare them as directed in [No. 461]; and infuse them in a pint of brandy, or proof spirit, for ten days: they may also be infused in wine or vinegar, but neither extract the flavour of the ingredients half so well as the spirit.
Spirit of Savoury Spice.—(No. 421.)
- Black pepper, an ounce; allspice, half an ounce, pounded fine.
- Nutmeg grated, a quarter of an ounce, avoirdupois weight.
Infuse in a pint of brandy, or proof spirit, for ten days; or, infuse the ingredients enumerated in [No. 457], in a quart of brandy, or proof spirit, for the like time.
Soup-herb and Savoury Spice Spirit.—(No. 422.)
Mix half a pint of soup-herb spirit with a quarter of a pint of spirit of savoury spice.