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178 liECIPES FOB TEN GALLONS EACU.
gallons of alcohol, 95 per cent., and 4 gallons of water
(see No.5). Distil over 3 gallons of flavored sjflrit; add
24 lbs. of sugar dissolved in 5^ gallons of water; filter.
Color rose. (See No. 93.)
273. Liqueur StomaoMque.
6 ounces of orange peels.
4 do. lemon.
2 do. anise-seed.
lA do. galangarTOOt.
IT do. cinnamon.
IT do. orris-root.
IT do. basil. .
IT do. large camomile flowers.
1 do. lavender flowers.
1 do. rosemary.
T do. vanilla.
T do. nutmeg.
T do. mace.
T do. cubebs.
T do. cardamom.
Ground; macerate for 24 hours with 3 gallons of alco
hol, 95 per cent.; and 4 gallons of water (see ^o. 5);
distil from off the water 3 gallons of flavored alcohol,
add 24-lbs. of sugar, dissolved in 5t gallons of water;
color red-yellow, with a tincture of saffron and cochi
neal. Filter. (See Nos. 91 and 93.)
274. Liqueur de The. (Spirit of Tea.)
24 lbs. ofsugar and 5t gallons of water; boil and sldm,
then add 8 ounces of the best Hyson tea; let it stand till
nearly cool, strain, press; mijC with it 3 gallons of alcohol,