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Ground; macerate for two weeks with 3 gallons of
alcohol, 95 per cent, and 33^ gallons of water. Distil
from off the water 3 gallons of high-flavored spirit, mix
with 20 lbs. of sugar dissolved in 5^ gallons of water.
Filter, color green.
161. Eau de Vie d'Andaye.
4 ounces of star anise-seed.
8 do. coriander-seed. .
4 do. green anise-seed.
4 do. orris-root.
18 oranges, the yellow rinds only.
^
Ground and cut; macerate for 24 hours with 3^ gal
lons of alcohol, 95 per cent, and 4 gallons of water.
Distil from off the water 3^ gallons of flavored spirit, ,
then add 40 lbs. of sugar dissolved in 3^ gallons of
■water. Filter.
162. Eau de Vie de Danzig.
I lb. of cacao, roasted,
do. Ceylon cinnamon,
do. mace.
13 lemons, the yellow rinds only.
Ground and cut; macerate for 24 hours with 3% gal
lons of alcohol, 95 per cent, and 4 gallons of water;
distil from off the water 3^ gallons of flavored spirit;
mix it with 40 lbs. of sugar dissolved in 3^ gallons of
water; filter; color yellow, mix with gold leaves.
163. Eau de Vie de Languedoc.
Four ounces of pearl-barley boiled for two hours in 4
gallons of water; add i ounce of linden flowers, i ounce
of alder flowers; ^ nn ounce of black tea; boil only for