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^ 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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