124 / 204
SEE PAGES I
to 6.
Cut them in small pieces, and macerate for 24 hours -
with three gallons of alcohol, 95 per cent, add 3V2 ga
Ions of water. Distill from off the water 3 gallons of
flavored spirit, and add 20 lbs. of sugar, dissolve m 5%
gallons of water. Filter.
130. Eau de Cannelle.
I ounce of oil of cinnamon; dissolve in 3 gallons of
alcohol, 95 per cent, then add 8 lbs. of sugar dissolved
in 6V2 gallons of water. Filter.
131. Eau de Carvi.
I%lb of caraway seed, ground; and macerate for
24 hours with 3 gallons of alcohol, 9S per cent, and 3V2
gallons of water. Distil from off the water 3 gallons of
flavored spirit, and add 8 lbs. of sugar dissolved in 6/2
gallons of water. Filter.
n
o
4
132. Eau de Cedrat.
48 cedrats, the rinds only.
24 oranges, do. "^do.
' Cut and m'acerate them for 24 hours with 3 gallons of
alcohol, 95 per cent, and 3V2 gallons of water. Distil
from off the water 3 gallons of flavored spirits; add 24
lbs of sugar dissolved in 5V2 gallons of water. Filter. ..
133. Eau de Celery.
12 ounces celery seed ground. Macerate for 24
hours with 3 gallo"^
95
gallons of water. Distil from off the.water the 3 gallons
of flavored spirit; then add 24 lbs. of sugar dissolved m
5V2 gallons of water. Filter.
1014,- V