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LAUREL FLAVORING |
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| Grate a small piece of nutmeg, add three or four cloves and put them in an earthen bowl; then break into it six large-sized bay leaves, add a cupful of water, and stand the bowl in a basin of hot water over the fire. Cover the bowl so that the steam cannot escape and leave for ten minutes; then strain, and dissolve a teaspoonful of sugar in the juice; then add a wineglassful of deodorized alcohol and bottle. | |||
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