156 / 256
156 KECIPES FOR TEN GALLONS EACH. '
spirit, then add 40 lbs. of sugar dissolved in 3f gallons of
■water. Filter. (See No. 3.)
*
187. Eau de Vie de Danzig.
1lb. of eaeao, roasted.
^ do. Ceylon ciunamon.
^ do. mace.
13 lemons, the yeUow rinds only.
Ground and cut; macerate for 24 hours with 3| gallons
of alcohol, 95 per-cent., and 4 gallons of water (see No. 5);
distil from off the water 8f gallons of flavored spirit; mix
it -with 40 lbs. of sugar dissolved in 3J gallons of water;
filter; color yellow,mixed with gold leaves. (See Nos. 91
and 181.)
188. Eati de Vie de Lang-nedoc.
4 ounces of pearl-barley boiled for 2'hours in 4 gallons
of water; add 1 ounce of linden flowers, 1 ounce of alder
flowers, A an ounce of black tea; boil only for 2 minutes;
add to this 5f gallons of alcohol, 95 per cent.; add the fol
lowing, made into a tincture: 15 grains of crude cassi.a, 30
grains of Turkey rhubarb, f of a grain of aloe socotrin,
A an ounce of oak bark; macerate for 48 hours in 3 pints
of alcohol (see No. 5); color pale or dark yellow. (See
No. 91.)
189. Elixir de G-anis.
10 drachms of myrrh.
10
do.
aloes.
>
15
do.
cloves.
15
do.
nutmegs.
5 ounces of Spanish safl!i-on.
3A
do. Ceylon cinnamon.
Ground and cut; macerate for 8 days with 3f gallons of
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