_Clove-pink Ratafia._--4 lb. clove pinks without the white buds, 15 gr. cinnamon, 15 gr. cloves, 1 gal. proof spirit; macerate 10 days, express tincture, filter, and add 2½ lb. white sugar. _Cocoa Ratafia._--1 lb. Caraccas cacao, ½ lb. W. Indian, both bruised and roasted; 1 gal. proof spirit; digest 14 days, filter, and add 2½ lb. white sugar, ½ dr. tincture of vanilla; decant in a month, and bottle. _Coffee Ratafia._--1 lb. roasted and ground coffee, 1 gal. brandy or proof spirit, 2 lb. sugar dissolved in 1 qt. water. _Coriander._--As cloves, adding a few sliced oranges. _Cream Ratafia._-¼ pint noyeau cream, ¼ pint sherry, ½ pint capillaire, 1 pint fresh cream; beaten together. _Crême de Macarons._--(_a_) 1 dr. cloves, 1 dr. cinnamon, 1 dr. mace, all bruised, 7 oz. bitter almonds, blanched and beaten to a pulp, 1 gal. spirit 17 u.p.; digest for a week, filter, and add 6 lb. white sugar dissolved in 2 qt. pure water. (_b_) 2 gal. clean spirit 24 u.p., ¾ lb. bitter almonds, 1½ dr. cloves, 1½ dr. cinnamon, 1½ dr. mace, in coarse powders; infuse 10 days, filter, and add 8 lb. white sugar dissolved in 1 gal. pure water; tint with infusion or tincture of litmus and cochineal. The almonds may be reduced to half. _Crême de Naphe._--7 qt. spirit 60 u.p. containing 3½ lb. sugar per gal., 1 qt. orange-flower water. _Crême des Barbades._--As citronelle, adding orange juice and 1 lb. more sugar per gal. _Crême d’Orange._--3 doz. sliced oranges, 2 gal. rectified spirit; digest 14 days; add 28 lb. loaf sugar, previously dissolved in 4½ gal. water; 1½ fl. oz. tincture of saffron, 2 qt. orange-flower water. _Curaçao._--(_a_) This liqueur derives its name from the Curaçao peel, as it is nothing else but a tincture of the Curaçao orange peel, sweetened and flavoured with more essential oils. Macerate 5 lb. green Curaçao orange peel in 6 gal. pure spirits, adding about ¼ lb. red sanders wood for obtaining at the same time the reddish brown colour; after a week’s digestion, strain off, and dissolve ¼ oz. oil of bitter almonds, ¼ oz. oil of cinnamon in the above tincture, and then add 1 gal. white-sugar syrup; when all ingredients are mixed, filter and fill in bottles, and after standing a few weeks it will produce a delightful cordial. (_b_) Spirit 56 u.p., containing 3½ lb. sugar per gal., flavoured with a tincture made by digesting the “oleo-saccharum,” prepared from 9 Seville oranges, 1 dr. cinnamon and ¾ dr. mace in 1 pint rectified spirit; colour by digesting 1 oz. powdered Brazil wood for 10 days, and mellow with burnt sugar. (_c_) 2 lb. Curaçao orange peel, ½ lb. Ceylon cinnamon. Let them soak in water; boil them for 5 minutes with the juice of 32 oranges and 14 gal. white plain syrup; then add 6 gal. 95 per cent. alcohol; strain, filter; colour dark yellow with sugar colouring.