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152
EECIPES FOR TEN GALLONS EACH.
175. Eau de Menthe. (Mint Water.)
A ounce of oil of peppermint dissolved in 3 gallons of
alcohol, 95 per cent.; then add 8 lbs. of sugar dissolved
in 6^ gallons of water. Filter. (See No.3.)
176. Eau de Mere.
1 lb. ofangelica root.
1 lb. ofjuniper berries.
Ground; macerate for 24 hours with 3 gallons of alco
hol, 95 per cent., and 6-J gallons of water (see No.5);
strain, press; dissolve in the liquor 8lbs. ofsugar. Filter.
(See No. 3.)
rjil-
r%.
177. Eau de Millefleurs. (AU-Flower Water.)
12 ounces oforange flowers.
9 do. quincy blossoms.
6 do. lavender flowers.
5 do. orris-root.
5 do.- peppermint.
• •
4 do. lemon bahn.
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4 do. cinnamon.
2 do. thyme.
lA do. cloves.
Grormd; macerate for 24 hours with 3 gallons of alco
hol, 95 per cent., and 3a gallons of water (see No. 5);
distil from off the water 3gallons offlavored spirit,and add
20 lbs. of sugar dissolved in 5f gallons of water; color
green with tincture of iudigo and saffron, and filter. (See
Nos.3 and 90.)
178. Eau de Noix. (Water of Walnuts.)
54 unripe walnuts pounded to a pulp.