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152

^ SEE PAGES I to 6.

245. Liqueur d'Orange.

2 lbs. of Curacoa orange peels, ground; macerate

for 24 hours with 3 gallons of alcohol, 95 per cent, and

31^ gallons of water; distil from off the water 3 gallons

of flavored spirit, add 24 sugar dissolved in 4^ gallons

of water, mix with it i gallon of orange flower water;

filter. Color green, with tincture of saffron and indigo.

246. Liqueur d'Orgeat.

3 lbs. of sweet almonds.

I lb. of bitter almonds.

I gallon of boiling water: let them stand together till

nearly cold; take the skins off by pressing with the fin

gers; grind, and macerate for 10 days, with 3 gallons

of alcohol, 95 per cent; strain and press; add ^ gallon

of orange flower water and 24 lbs, of sugar, dissolve in

5 gallons of water; filter.

247. Liqueur de Roses.

5 lbs. of rose leaves.

3 ounces of cinnamon.

I do. fennel seed.

The two latter ground; macerate for 24 hours with 3

gallons of alcohol, 95 per cent, and 4 gallons of water.

Dfstil over 3 gallons of flavored spirit; add 24 lbs. of

sugar dissolved in 5V2 gallons of water. Filter. Color

rose.

248, Liqueur Stomachique.

6 ounces of orange peels.

Mv

4 do.

2 do.

1V2 do.

lemon,

anise seed,

galanga root.

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