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SEE PAGES I to 6.
Ground; macerate for 24 hours with 3 gallons of
alcohol, 95 per cent, and 3^ gallons of water. Distil
from off the water 3 gallons of flavored spirit, then add
20 lbs. of sugar dissolved in 63/^ gallons of water. Color
brown with coloring and filter.
147. Eau de Groseilles.
6 lbs. of red currants made to a pulp, boil for 5
rnmutes with 8 lbs. of sugar and 6j4 gallons of water,
strain, press, then add 3 gallons of alcolK)l, 95 per
cent. Filter.
148, Eau de la Cote, St. Andre.
4 lbs. of peach kernels.
4 ounces of Ceylon cinnamon.
27 oranges, the yellow parts of the rinds of them.
Cut; macerate for 24 hours with 3 gallons of alcohol,
95 per cent, and 3% gallons of water. Distil from off
the water 3 gallons of fine flavored spirit, then add 20
lbs. of sugar dissolved in 5^ gallons of water. Filter.
149. Eau de Lucrece.
• 64 drops of oil of cinnamon.
32 do. oil of cloves.
146 do. oil of cedrat.
Dissolve in 3 gallons of alcohol, 95 per cent, then
add 20 lbs. of sugar dissolved in 5^^ gallons of water.
Filter.
150. Eau de Malte.
4 ounces of Ceylon cinnamon,
do. castoreum.
I do. mace.
r
Cut and ground; macerate for 24 hours with 3 gallons
of alcohol, 95 per cent, and 3I/2 gallons of water; distil
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