147 / 256
EAU DE CHASSEUES.
147
156. Eau de Cedrat. (Cedrat"Water.)
48 cedrats,the rinds only.
24 oranges, do. do.
Cut and macerate them for 24 hours with 3 gallons'of
alcohol, 95 per cent., and 3^ gallons of water (see No. 5).
Distil from off the water 3 gallons of flavored spirit; add
24 lbs. of sugar dissolved in 5^ gallons of water. Filter.
(See No. 3.)
157. Eau de Celery. (Kirschwasser.)
12 ounces celery seed ground.- Macerate for 24 hours
with 3 gallons of alcohol, 95 per cent., and 3^ gallons of
water (see No.5)-; distil from off the water the 3 gallons
.of flavored spirit; then add 24 lbs. of sugar dissolved
in 51 gallons of water. Filter. (See No.3.)
158. Eau de Cerises. (Cherry Water.)
Take" 9 bushels of black cherries, without stems, and
1^.
make a pulp of them;|break two handfuls of cherry ' ^
stones; put this pulp in a large cask, and let it ferment
for 2 or 3 months; keep off the air by a good fixed cover,
■-
and add water sufficient to prevent its burning when dis-
tilled; then distil over to the strength of 55 per cent. (10 •
^
above proof), and fill it hi demijohns or bottles.
^
159. Eau de Chasseurs. (Hunter's Dew.)
145 drops of oil of peppermint.
48 do.
oil of mace.
"
'
Dissolved in 3 gallons of alcohol, 95 per cent.; then add
8 lbs. of sugar dissolved in 64 gallons of water. Filter.
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'
(S,.,No.3.)
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