171 / 256
mPEEIAL NECTAE.
* 171
per cent,(see No.5);add one draclim ofessence ofamber,
and dissolve 8 lbs. ofpowdered sugar in 9 gallons of claret
Avine; strain and filter. (See No. 3.)
247. Hypocras a la Vanille. (VaniUa Hippocras.)
1 ounce of vanilla powdered witb 8 lbs. of sugar. Dis
solve them in 9 gallons of claret wine; add J gallon of
alcohol, 95 per cent. Filter.
248. Hypocras au Vin d'Absintlie, (Absinthe Hippo-
eras.)
21 lbs. of fresh wormwood; macerate for 12 hours in 9
gallons of Avhite wine (see No.5), filter; add to this
40 lemons,the thin yellow rinds only.
40 cedrats. do. do. do. do.
5 ounces of anise-seed,
do. cloves.
Ground and cut; macerate the whole with J gallon of
alcohol, 95 per cent.; add 8 lbs. ofpowdered sugar;strain
and filter. (See No.5.)
249. H3rpocras a la"Violette. (Violet Hippocras.)
71 ounces of orris-root.
1 do. cloves.
Ground; macerate for 2 days with 9 gallons of claret
wine and ^ gallon of alcohol, 95 per cent,(see No.5). Dis
solve in it 8 lbs. of powdered sugar; strain, filter; add 40
drops of essence of amber, and 40 drops of essence of
musk.
250. Imperial Nectar.
8 lemons, the yellow rinds only.
10 oranges. do. do. do.