Anisette.—Melt two pounds of sugar candy in one pint of water, then mix into it one pint of good spirit (white) and twelve drops essence of anise seed. Shake every other day or so for a month. Improves with age. Or: Put into a jar a quart of spirit, the very thinly-pared rind or zest of twenty lemons, quarter of a pound of anise seed, and a bit of stick cinnamon; cork down closely and infuse for six weeks. Now break up two pounds of cane loaf sugar and dip each piece into water till just on the point of melting; strain off the liqueur in the jar, add this sugar to it, re-cork the jar (which must have been emptied out), and after shaking it well together let it stand a fortnight longer, then filter, and bottle off as before.