155 / 256
EA0 DE TIE d'aNDATE.
155
press and filter; then add 2^ gallons of white plain syrup.
(See No. 7.)
185. Eau Verte Stomachique.
3 ounces ofcoriander-seed.
IJ do. star anise-seed.
3 do. angelica seed.
IJ do. cloves.
3 drachms of Spanish saffron.
6 do. Peruvian balsam.
3 do. mace..
*
1^ ounce of Ceylon cinnamon.
4'
6 drachms of carrot-seed.
18 accajou nuts.
6 drachms of rosemary.
6 oranges,the yellow rinds only.
6 lemons. do. do. do.
Ground; macerate for 2 weeks with 8 gallons ofalcohol,
95 per cent., and 3^ gallons of water (see No.6). Distil
from off the water 3 gallons of high-flavored spirit, mix
with 20 lbs. ofsugar dissolved in 5fgallons of water. Fil
ter. Color green (see No. 89.)
186. Eau de Vie d'Andaye.
' I
4 ounces ofstar anise-seed.
8 do. coriander-seed.
4 do. green anise-seed.
4 do. orris-root.
18 oranges, the yellow rinds only.
Ground and cut; macerate for 24 hours with 3f.gallons
of alcohol, 95 per cent., and 4 gallons of water. (See
No.5.) Distil from off the water Sf gallons of flavored
v.