153 / 256
EATT d'oE.
153
8 ounces ofcinnamon.
4 do. cloves.
Ground; macerate for 8 days with 3 gallons of jilco-
hol, 95 per cent, (see No.6); strain, press, filter; add 8
lbs. of sugar dissolved in 6^ gallons of water; color dark
brown. (See No.88.)
179. Eati de Noyaux de Pfalzburg.
^ lb. ofbitter almonds.
^ do. apricot kernels.
J do. peach kernels.
1 do. cherry kernels.
Ground; macerate for 24 hours with 3 g.aUons of alco
hol,95 per cent.,and 3^ gallons of water (see No.5); dis
tilfrom oifthe water 3 gallons offine flavored sphit; mix it
with 20 lbs. ofsugar dissolved in 5J gallons of water. Fil
ter. (See No.3).
180. Eau d'Oillets. <water ofPiaka.)
2 lbs. ofred-pink flowers.
1 drachm of cloves.
Ground and cut small; macerate for 24 hours with 3
gallons of alcohol, 95 per cent., and 34 gallons of water
(see No.5); distil from off the water 3 gallons of fine fla
vored alcohol; add 20 lbs. ofsugar dissolved in 5f gallons
of water; color red. (See No. 93.)
181. Eau d'Or. (Golden Water.)
12 oranges, the yellow rinds only.
12lemons. do. do. do.
14 drachms ofmace.
7*