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110 KECIPES FOE TEN GALLONS EACH.
23. Aqua Persicana. (Persicot Water.)
6|- ounces ofground common cinnamon.
ej pounds ofground peach-kernels.
7 pints of alcohol.
20 jnnts of water.
Distil the 7 pints of alcohol from offthe water,and mix
the 7 pints of flavored alcohol with 20 pints of alcohol, 96
per cent., and 14 drops ofotto of roses, then add slowly53
pints offine white plain syrup. (See Plain Syrup,No.7.)
Filter ifnecessary. Color white.
24. Aqua Romana. (Water ofRome.)
Of ounces ofground Ceylon cinnamon.
6| do. do. aromatic calamus-root,
do.
do. nutmegs.
7 pints of alcohol.
n
20 do. water.
Distil the 7 pints of alcohol from off the water, and mix
the 7 pints of flavored alcohol with 20 pints of alcohol, 95
per cent., then add slowly 53 pints of fine white plain
sugar syrup. (See Plain Syrup>, No. 7.)
Filter if necessary. Color, white.
25. Ale, Table.
2 gallons ofground malt.
6 do. water, at 142° (degrees) heat.
Well stirred together; and let it stand for IJ hour,
draw off the liquid as much as possible; repeat the same
operation with 3 gallons moj'e of the same warm water,
and the same standing. Draw off the liquor again, and
repeat the third time with 3 gallons more, as before; mix
the liquors together, boil them with two ounces of hops.