The receipts which follow of German, Dantzig, and French liqueurs postulate a preliminary grinding of all dry substances, such as cloves or cinnamon; the cutting into the smallest pieces of leaves, flowers, peels; and the reducing to a paste, by means of a marble mortar, of almonds and fruit kernels with a small quantity of spirits to prevent them _oiling_.[79] These ingredients should be allowed to soak in the spirit for a month with diurnal shakings in a warm place. Then the spirit must be poured off and the water added after the quantity in the receipt. After standing a few days, pour off, press out all the liquid, mix with the spirit, add sugar and colouring matter, and filter through a flannel bag. In the matter of gold and silver leaf, an attempt to break it when dry would reduce one half to dust, and so spoil the appearance of the liqueur. It must be spread on a plate which has a little thin syrup on it. The leaf must also be covered with the syrup, and then torn by means of two forks into small pieces about the size of a canary seed. The leaf should not be added until the liqueur is in the bottle. The reader will observe the common use of capillaire.[80] GERMAN LIQUEURS. _Eau de Sultane Zoraide._ Lemon peel, 8 ounces; orange peel, 8 ounces; figs, 8 ounces; dates, 4 ounces; jessamine flowers, 4 ounces; cinnamon, 3 ounces; spirits of wine, 60 o.p., 19 quarts; orange-flower water, 2 quarts; pure water, 12 quarts; capillaire, 8 quarts. _Colour,[81] rose._ _Eau Nuptiale._ Parsley seed, 6 ounces; carrot seed, 5 ounces; aniseed, orris root, 2 ounces each; mace, 1½ ounces; spirit, 60 o.p., 19 quarts; rose water, 7 pints; water, 11 quarts; capillaire, 9 quarts. _Colour, yellow._ _Eau d’ Amour._ Bitter almonds, lemon peel, 12 ounces each; cinnamon, 6 ounces; mace, 1 ounce; cloves, 1½ ounces; lavender flowers, 8 ounces; spirits of wine, 60 o.p., 19 quarts; Muscat wine, 8 quarts; oil of amber, 36 drops; water 7 quarts; capillaire, 7 quarts. _Colour, rose._ _Eau de Yalpa._ Marjoram, cinnamon, 3 ounces each; fennel seed, thyme, sweet basil, bitter almonds, figs, balm, 2 ounces each; carrot seed, sage, 1 ounce each; cardamom, cloves, ½ ounce each; spirits of wine, 60 o.p., 19 quarts; essence of vanilla, 50 drops; essence of amber, 50 drams; water, 14 quarts; capillaire 8 quarts. _Colour, scarlet._ _Eau Divine._ Lemon peel, 1½ pounds; coriander, 4 ounces; mace, cardamom, 1 ounce each; spirits of wine, 60 o.p., 19 quarts; oil of bergamot, 1½ drams; oil of Neroly,[82] 2 drams; water, 14 quarts; capillaire, 8 quarts. _Eau de Pucelle._ Juniper berries, 1½ pounds; fennel seed, 4 ounces; angelica seed, cinnamon, 3 ounces each; cloves, 1 ounce; spirits of wine, 60 o.p., 19 quarts; water, 13 quarts; capillaire, 10 quarts. _Colour, yellow._