110 / 256
tlO
RECIPES
FOE
TEN
GALLONS
EACH.
23,
Aqua
Persicana.
(Persicot
Water.)
6|
ounces
of
ground
common
cinnamon.
6^
pounds
of
ground
peach-kernels.
1
pints
of
alcohol.
20
pints
of
water.
Distil
the
7
pints
of
alcohol
from
off
the
water,
and
mix
the
7
pints
of
flavored
alcohol
with
20
pints
of
alcohol,
95
per
cent.,
and
14
drops
of
otto
of
roses,
then
add
slowly
53
pints
of
fine
white
plain
syrup.
(See
Plain
Syrup^
No.
7.)
Filter
if
necessary.
Color
w^hite.
24.
Aqua
Romana.
(Water
of
Rome.)
6| ounces
of
ground
Ceylon
cinnamon.
6|
do.
do.
aromatic
calamus-root.
3f
do.
do.
nutmegs.
7
pints
of
alcohol.
20
do.
water.
Distil
the
7
pints
of
alcohol
from
off
the
water,
and
mix
the
7
pints
of
flavored
alcohol
with
20
pints
of
alcohol,
95
per
cent.,
then
add
slowly
53
pints
of
fine
white
plain
sugar
syrup.
(See
Plain
Syrup^
No.
7.)
Filter
if
necessary.
Color,
white.
25.
Ale,
Table.
2
gallons
of
ground
malt.
6
do.
water,
at
142°
(degrees)
heat.
Well
stirred
together
;
and
let
it
stand
for
1^
hour,
draw
off
the
liquid as
much
as
possible
;
repeat
the
same
operation
with
3
gallons
more
of
the
same
warm
water,
and
the
same
standhig.
Draw
off
the
liquor
again,
and
repeat
the
third
time
with
3
gallons
more,
as
before
;
mix
tlie
liquors
together,
boil
tliem
witii
two
ounces
of
hops.