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SEE PAGES I to 6.
225. Imperial Nectar.
8 lemons, the yellow rinds only,
lo •oranges,
do. do.
6 ounces of Ceylon cinnamon.
V
d
i4r
a
8
4
2
o.
do.
do.
do.
do.
mace.
star anise seed,
coriander seed,
juniper berries.
angelica seed.
2 drachms of Spanish saffron.
Ground and cut; macerate for lo days in 4 gallons of
alcohol, 95 per cent, and 5 gallons of water. Distd
from off the water 4 gallons of flavored alcohol, and
add a syrup made of 20 lbs. of sugar boiled with 4V2 gal
Ions of water; when nearly cold mi.x in%gallon of rose
water. Fiter, and color rose.
226. Instantaneous Beer.
9% gallons of water.
% do. lemon juice.
^ounce of ginger powder.
10 lbs. of sugar. Dissolve and mix together; con
tinue stirring while bottling, (strong bottles), get coiks,
mallet an,d string at hand, then add, for each bottle
separate, one drachm of bicarbonate of soda; cork and
string it quick.
227. Lait de Vielllesse.
I drachm of tincture of Peruvian balsam mixed with
.3 gallons of alcohol, 95 per cent; then add 20 lbs. of
sugar dissolved in 5V2 gallons of water; mix in Vi gallon
of orange flower water. I'ilter.