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112 EECrPES FOE lEsi GALLONS EACH.
29. Angelica Brandy. ,1'
4 ounces ofpimpinella root.
12 do. angelica do.
2 do. lavender flowers.
Ground and made a tincture, with one quart ofalcohol,
95 per cent.; add the tincture to 4 gallons of the alcohol,
and 6 gallons of water.
Filter. Color pale brown with sugar-color.(See No.88.)
30. Anise-seed Brandy.
2^ drachms ofoil ofanise-seed.
^ do. do. star anise-seed.
Dissolved in4i gallons ofalcohol,95 per cent.; then add
f of a gallon of fine white plain syrup (see No. 1), mixed
with 5 gallons of water.
Filter. Color white.
81. Anise-seed Cordial.
3 drachms of oil of anise seed.
Dissolved in 2f gallons of alcohol, 95 per cent.; then
add 21 gallons of fine white syrup (see No. 1), mixed
with 41 gallons of water.
Filter. Color white.
32. Anisette de Bordeaux.
21lbs. ofground anise-seed.
21 ounces of ground coriander-seed.
7 do. do. Ceylon cinnamon.
7 pints ofalcohol, 95 per cent.
20 do. water.
Distil the 7 pints of alcohol from olFthe water, and mix
the 7 pints of flavored alcohol with 20 pmts of alcohol, 95