181 / 256
KOEDIIAKUSEK KOKN BRANNTWEIK. 181
(see No. 5). Distil from offthe water 3 gallqjps offlavored
alcohol, and add 7 gallons of the wliitest plain syrup.
(See No. 7.)
283. Mirabolanti, Italian. ,
1 lb. ofground mirabolanti.
A do. cardamom.
Macerate for 24 hours with 8 gallons of alcohol, 95 per
cent., and 3 gallons of water (see No.5); distil from off
the water 3 gallons of flavored sj)irit, and add 24 lbs. of
sugar dissolved in 5a gallons of water; filter. (Sec No.3.)
284. Nectar des DieUX. (Nectar of Olympus.)
2 lbs. ofhoney.
1 do. coriander-seed.
A do. fresh lemon peel.
2 ounces of cloves..
.
4 do. styrax calamita.
4 do. benzoin.
-
„
Ground and cut; macerate for 2 weeks with 3a gallons
of alcohol, 95 per cent., and 3^
g.al]ons of water (see
.■
No. 5) ; distil from off. the water 3 gallons of flavored
'
spirit, and add 8 ounces of orange water, 1a drachm of
tincture of vanilla, and 30 lbs. of sugar dissolved in 5A
gallons of water; filter; color deep red. (See No. 93.)
' ' I •
285. Nordhaeuser Korn Branntwein.
^
45 drops of oil of star anise-seed.
6| drachms of acetic ether.
7 ounces of St. John's bread (Johannisbrod).
A drachm of Spanish saffron.
. > •
1 do. gunpowder tea. .
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