169 / 256
]69
HTPOCRAS A L ANGELIQUE.
5 ounces of cnrawny-seed
15 oranges, only the yellow rind.
Cut and groimd; macerate for 10 days with 4 gallons
ofalcohol, 95 2)er cent.,and 5 gallons of water(see No.5);
distil from off the water 4 gallons of flavored spirit; then
add a .syruj) made of 48 lbs. of sugar boiled for 3 hours
with 3 gallons of water,filling up as it evaporates (see No.
1); skim, mix,and filter warm.
239. Hiiile de Violettes. (Violet oa.)
-48 lbs. of sugar boiled for 3 hours with 3 gallons of
water, filling up as it evaporates(see No. 7); skim; take
from the fire, and add 8 ounces of violet flowers; let it
nearly cool,and then add 4 gallons of alcohol,95 jjer cent.;
strain and filter; color violet with tincture of indigo and
cochineal. (See No. 94.)
240. Hydromel Vineux (Metheglin). (Wine Mead.)
16 lbs. ofhoney, dissolved in 9 gallons of water, heated
to 84 degrees ofFahrenheit; add a pint of good brewers'
yeast, mix this well and put it in a clean 10-g.allon keg,fiU.
it to the bung and put it in a warm p>lace; during ferraen-
tion keep the keg full with the balance ofthe liquor. Wlien
the fermentation is over keejj it well bunged in a cool
place.
,
! i
241. - Hypocras a I'Angelique. (Angelica Hippocras.)
10 ounces of angelica-root.
1 ounce of nutmegs.
Ground; macerate for 2 days with 9 gallons of claret
wine (see No.5); then add 8 lbs. ofsugar in powder,.and
^ gallon of alcohol,95 per cent. Filter. (See No. 3.)
8