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154. Eau de Noyaux de Pfaizburg.
% lb. of bitter almonds.
V2 do. apricot kernels.
14 do. peach kernels.
% do. cherry kernels.
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 fine flavored spirit; mix
it with 20 lbs. of sugar dissolved in 5^ gallons of
water. Filter.
155. Eau d'Olllets
2 lbs of red-pink flowers.
Idrachm of cloves.
Ground and cut small; 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
alcohol; add 20 lbs. of sugar dissolved in 5% gallons of
water; color red.
156. Eau d'Or.
12 oranges, the yellow rinds only.
12 lemons,
do.
do. do.
1% drachms of mace.
3 ounces of cardamom.
3 do.
grains d'ambrette.
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 fine flavored spirit, then,
add 20 lbs. of sugar, dissolved in 5% gallons of water,
filter, mix in 2 sheets of pure gold leaf to each bottle.
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