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SEE PAGES I to 6.
121
118. Culotte du Pape.
I ounce of nutmegs.
Vz do. Ceylon cinnamon.
Vz do. cloves.
14 do. vanilla.
Macerate for 24 hours with 3% gallons of alcohol, 95
per cent, and 314 gallons of water. Distil from off the
water 3 gallons flavored spirit; add 42 lbs. of sugar
boiled with 4% gallons of water. Color pale yellow.
119. Curacao d'HolIande.
1 lb. of Curacoa orange peel.
14 do. Ceylon cinnamon.
Let them soak in water, boil them for 5 minutes with
the juice of 16 oranges and 7 gallons of white plain
sjrup; then add 3 gallons of alcolol,95 per cent; strain,
filter; color dark yellow.
120j Danzigrer Drops,
2 ounces centaurium.
3 do. angelica root.
2% ounces ginger.
1% do. nutmegs.
Galanga root,
gentian root,
wormwood.
Vz drachm aloe socotrin. 2 do.
Vz ounce myrrh.
^ do.
2 ounces cassia buds. iVz do.
% do. agaric.
Grind and macerate with 4% gallons of alcohol, 95
per cent, and 514 gallons of water; strain, press, filter,
and color dark yellow.
121. Eau d'Abricots.
80 apricots; very ripe.
Cut in small pieces; and boil them up with 4 gallons
of white wine; strain, and add gallon of white plain
d'.l