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SEE PAGES I to 6.
Ground; macerate for 2 weeks with 4^ galloiis of
alcohol; 95 per cent; then add 5% gallons of water.
Filter.
167. Elixir de Neroly.
ounces of myrrh, ground; macerate for 8 days in
SH gallons of alcohol, 95 per cent; add 97 drops of oil
of neroly; mix it with 20 lbs. of sugar dissolved in 5
gallons of
water.
Filter.
168. Elixir des Troubadours.
4lbs. of musk roses.
1 V2 lb. jasmin flowers.
1 lb. of orange flowers.
% ounce of mace.
2 do. Rawenzara nuts, or allspice.
,
Cut, and macerate for 2 weeks with 3^ gallons of
alcohol, 95 per cent, and 4 gallons of water. Distil
from off the water 7,3/^ gallons of alcohol well flavored;
add 20 lbs. of sugar dissolved in 5 gallons of water,
filter, color rose.
169. Elixir de Violettes.
3 gallons of syrup of violets.
2 do. do. raspberries.
5 do. spirit, 60 per cent.
Mix and filter.
170. Escubac d'Ireiande.
12 ounces of Italian fennel seed.
8 do. Ceylon cinnamon.
Ground; macerate 24 hours with 3^ gallons of
alcohol, 95 per cent, and 4 gallons of water; distil
from off the water 3^ gallons of flavored spirit; add
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