151 / 256
EATJ DE MALTE.
151
then add 3 crallons of alcohol, 95 per cent. Filter. (See
No. 3.)
173. Eau de la Cote,St.Andrd.
4 lbs. of peach kernels.
4 ounces of Ceylon cinnamon.
27 oranges, the yellow parts ofthe rinds ofthem.
Cut; macerate for 24 hours with 3 gallons of alcohol, 95
per cent.,and 3^ gallons of water (see No.5). Distil from,
offthe water 3 gallons of fine flavored spmt, then add 20
lbs. ofsugar dissolved in 5^ gallons of water. Filter. (See
No. 3.)
173- Eati de Lucrece.
64 drops ofoil ofcinnamon."
32 do. oil of cloves.
146 do. oU ofcedrat.
Dissolve in 3 gallons of alcohol, 95 per cent., then add
20 lbs. of sugar dissolved in 5J gallons of water.
(See No.3.)
Filter.
174. Eau de Malte. (Water of Malta.)
4 ounces of Ceylon cinnamon.
4 do. castorevim.
®
, I
1 do. mace.
Cut and ground; macerate for 24 hours "with 3 gallons
of alcohol, 95 per cent., and 3a gallons of water (see No.
5); distil from off the water 3 gallons of flavored spirit;
add 20 lbs. of sugar dissolved in 5^ g.allons of water.
Filter. (See No. 3.)
P,
•1