145 / 204
f.v,v
•,' t
Sl.E I'AGES I to 6.
145
of the liquor. When the fermentation is over keep it
well bunged in a cool place.
216, Hypocras a I'Angrelique.
10 ounces of angelica-root.
I ounce of nutmegs.
Ground; macerate for 2 days with 9 gallons of claret
wine, then add 8 lbs. of sugar in powder, and %gallon
of alcohol, 95 per cent. Filter.
217. Hypocras au Cedrat.
40 cedrats, the rinds of them cut; add% gallon of
alcohol, 95 per cent, and 9 gallons of good claret wine;
macerate for 2 days, add 8 lbs. of sugar in powder,
when dissolved. Filter.
218. Hypocras Framboise.
3 lbs. of raspberries made to a jjulp; add 9 gallons of
claret wine, and%gallon of alcohol, 95 per cent. Dis
solve 8 lbs. of sugar in powder in it. Filter.
219. Hypocras au Genievre.
24^ lbs. of ground juniper bei'ries; macerate for 2
days with 9 gallons of claret wine,and%gallon of alco
hol, 95 per cent. Dissolve and add 8 lbs. of powdered
sugar; strain and filter.
220. Hypocras aux Noyaux.
4S0 apricot stones.
240 peach do.
Broken without touching the kernels; macerate stones
and kernels together for 2 days with 9 gallons of white
French wine, and % gallon of alcohol, 95 per cent.
Dissolve it in 8 lbs. of powdered sugar. Strain and
filter.
' '^.1