(_c_) To 12 gal. cherry juice, add 30 gal. 80 per cent. spirit; 30 gal. Catalonia or Marseilles wine; 3 oz. essence of noyeau; ½ lb. cinnamon ground and infused in ½ gal. water; ½ lb. cloves ground and infused in ½ gal. water; 1½ oz. mace infused in 1 pint 95 per cent. alcohol. Mix all the above ingredients in a clean barrel, and add 60 gal. sugar syrup 13° B. Stir up all the ingredients well together, and filter after 4 or 5 days. Make the colour a little darker with sugar colouring, and to give a good shade add a little orchil. _Cherry Brandy._--(_a_) 1 lb. essence of cherry, ¼ lb. essence of pineapple, ¼ oz. oil of cinnamon, ¼ oz. oil of cloves, 4 bar. pure rectified spirits, 2 gal. cherry juice. (_b_) Mash 16 lb. of black cherries with their stones; 5 gal. 95 per cent. alcohol. Macerate for 2 weeks; press; then add 10 lb. sugar, dissolved in 3⅜ gal. water. Filter. _Cherry Cordial._--Good French brandy, 1 qt.; juice of cherries, 1 qt.; best white sugar, finely powdered, 2 lb. Add the sugar to the juice and stir until it is thoroughly dissolved; add the brandy, and filter through blotting-paper. _Cherry Ratafia._--8 lb. Morella cherries with kernels bruised, 1 gal. brandy or proof spirit, 2 lb. sugar; as currant. _Cinnamon._--Usually made from cassia bark or oil (1 oz. oil = 8 lb. bark or buds), with 2 lb. sugar per gal., adding 5 or 6 drops each of essence of lemon and orange peel, with a spoonful of essence of cardamoms per gal. About 1 fl. dr. of the cassia oil suffices for 2½ gal. Colour with burnt sugar. _Cinnamon Brandy._--1 lb. essence of cinnamon, ½ lb. essence of cherry, 1 gal. syrup of gum arabic, 4 bar. pure spirits. _Citron._--From the oil or peel, with 3 lb. sugar per gal. _Citronelle._--(_a_) 2 oz. fresh orange peel, 4 oz. fresh lemon peel, ½ dr. cloves, 1 dr. coriander seed, 1 dr. cinnamon, 4 pints proof spirit; digest for 10 days, add 1 qt. water, and distil to ½ gal.; add 2 lb. white sugar dissolved in 1 qt. water. (_b_) 1 dr. essence of lemon, ½ dr. essence of orange, 10 drops clove oil, 10 drops cassia oil, 20 drops coriander oil, 5 pints spirit 58 o.p.; agitate till dissolved; add 3 pints distilled or soft water; well mix, filter through paper, if necessary; finally add q.s. dissolved sugar. _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.