126 / 256
126
liECIPES
FOR
TEN
GALLONS
EACH.
78.
Canelle.
6f
drachms
of
oil
of
cinnamon.
Dissolve
in
3i
gallons
of
alcohol,
95
per
cent.
;
then
add
6f
gallons
of
plain
white
syrup.
(See
No.
7.)
79.
Cedrat.
131
drachms
of
oil
of
cedrat.
Dissolve
in
3^
gallons
of
alcohol,
95
per
cent.,
and
G|
gallons
of
white
plain
syriip.
(See
No.
7.)
Color,
yellow.
(See
No.
91.)
80.
Champ
d'Asile.
8
ounces
of
caraway-seed.
4
do.
grains
d'ambrette.
1^
do.
Ceylon
cinnamon,
ground
to
coarse
powder
macerate
and
distil
with
3
gallons
of
alcohol,
95
per
cent,
and
31
gallons
of
water.
Distil
the
3
gallons
of
alcohol
from
oif
the
water,
and
mix
the
3
gallons
of
aromatic
spirit
with
a
syrup
made
of 42
lbs.
of
sugar
and
4
J
gallons
of
water.
(Sec
No.
7.)
Filter.
81,
Christine.
2
drachms
of
essence
of
vanilla.
8
drops
of
oil
of
roses.
24
do.
oil
of
neroly.
48
do.
oil
of
cinnamon.
Dissolve
m
3
gallons
of
95
p3r
cent,
alcohol
;
mix
it
TV^ith
a
syrup
made
of
42
lbs.
of
sugar,
and
4f
gallons
of
water.
(See
No.
7.)
82.
Christophelet.
6|-
drachms
of
Spanish
saffron.
141
do.
ciiiuamon.
6|
do.
cardamom.