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154
KECIPES FOB TEN GAELONS EACH.
3 ounces ofcardamom.
3 do. grains d'ambrette.
Ground; macerate for 24 hours with 3 gallons of alco
hol,^95 per cent, and 3J gallons of water (see No. 5).
Distil from off the water 3 gallons of flavored spirit, then
add 20 lbs. ofsugar, dissolved in 5a gallons of water,filter,
mix in 2 sheets of pure gold leaf to each bottle.
183. Eau des Pacificateurs de Grece.
24lemons, the yellow rinds only; cut and macerate for
24 hours with 3 gallons of alcohol,95 per cent.,and 3^ gal
lons of water (see No.5). Distil from offthe water 3gal
lons of flavored spirit, and add to it ^ gallon of orange-
flower water and 20 lbs. of sugar dissolved in 5;J- gallons
of water. Filter. Color red. (See No.93).
183. Eau de Quatre Graines. (Water of Four Seeds.)
1 lb. offennel-seed.
E lb. of celery-seed.
a lb. ofstar anise-seed.
1 lb. of dill-seed.
Ground ; macerate for 24 hours with 3 gallons of alco
hol, 95 per cent., and 3e gallons of water(see No.5). DistU
from off the water 3 gallons of fine flavored spirit; then
add 20lbs. ofsugar, dissolve in SJ gallons of water. Filter.
(See No.3).
I
184. Eau de The. (Tea "Water.)
1 lb. of hyson tea.
A. lb. ofsouchong tea.
Ground; and macerate for 8 days with 3 gallons of alco
hol, 96 per cent.,and 4a gallons of water(see No.5);strain,