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SEE PAGES I~TO 6.
! gal-
Ground and cut; macerate for 2 weeks „ _
Ions of alcohol, 95 per cent, and 3!^ gallons of water-
distil from off the water 3 gallons of flavored spirit, and
add 8 ounces of orange water, lYs drachm of tincture
of vanilla, and 30 lbs. of sugar dissolved in 5% gallons
of water; filter; color deep red.
260. Nordhaeuser Korn Branntwein.
45 drops of oil of star anise seed.
6yi drachms of acetic ether.
7 ounces of St. John's bread, (Johannisbrod).
14 drachm of Spanish saffron.
I
do. gunpowder tea.
6 do. cinnamon.
Cut, macerate, and dissolve for 24 hours with 5 gal-
ons of the purest alcohol, 95 per cent; then add 22
grains tartaric acid dissolved in 5 gallons of water;
color yellow; filter.
261. Oglio dl Venere.
iV^ lb. of cardamom.
% do. graines d'ambrettes.
14 do. cinnamon,
do. myrrh.
16 oranges, the yellow rinds of.
Ground; macerate for 24 hours with 3 gallons of
alcohol, 95 per cent, and 3% gallons, of water. Distil
from off the water 3 gallons of flavored alcohol; add 24
lbs. of sugar dissolved in 514 gallons of water; sweet oil
color; filter.
262. Orange Nectar.
I ounce of oil of neroly.
40 oranges, only the yellow rinds.