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At.
EAU AEOMATIQUE.
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149. Eau. Archi-Episcopale.
24 cedrats.
18 ounces oflemon balm.
3 drachms of mace.
6 ounces ofangelica root.
2drachms of reseda flowers.
2 do. jasmin do. -
3 quarts of orange-flower water.
, Macerate for 24 hours with 3 gallons of alcohol, 95 per
cent., and 34 gallons of water (see No.6); distil over 3
gallons of flavored spirit, add 8 lbs. of sugar dissolved in
64 gallons of water. Filter. (See No. 3.)
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150. Eau d'Argent. (Silver "Water.)
4 drachms of oil of cedrats.
]0 drops of oil of roses.
Dissolve in 3 gallons of alcohol;95 per cent., add 20 lbs,
ofsugar dissolved in 5f gallons of water; filter, then add
40 sheets of silverfoil, torn or cut in small pieces.
151. Eau Aromatique. (Aromatic Water.)
13 ounces of Ceylon cinnamon.
5 do. cardamom.
6^ do. sassafras.
13 drachms ofginger.
Ground; macerate for 24hours with 3 gallons ofalcohol,
95 per cent., and 3^ gallons of water (see No.5). Distil
over 3gallons ofaromatic spirit; mix with it8 lbs. ofsugar
dissolved in 6^ gallons of water. Filter. (See No. 3.)
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