144 / 256
144
RECIPES
FOR
TEN
GALLONS
EACH.
l45.
Eau
d'AbricOtS.
(Apricot
Water.)
80
apricots,
very
ripe.
Cut
in
small
pieces,
and
boil
them
up
with
4
gallons
of
^
rite
wine;
strain,
and
add
1^
gallon
of
white
plain
liiyn^^"^
(see
No.
7);
^
an
omice
of
tincture
of
cinnamon,
and
\l
gallons
of
alcohol,
95
per
cent.
;
filter
after
vwo
weeks.
i
+6.
Eau
d'
Absinthe.
(Absiutlie
Waier.y
22
oiiiijes
of
wormwood.
Macerate
24
hours
with
3
gallons
of
alcohol,
95
per
cent.,
and
3^
rallons
of
n-ater (see
No.
5).
Distil
from
off
the
water
3
gallons
of
flavored
spirit,
and
add
8
lbs.
of
sugar
dissolved
ia
6^
gallons
of
water
;
filter,
and
color
green
with
tincture
of
saffron
and
indigo.
(See
No.
90.)
147
.
Eau
d'Ain3.
(Water
of
Anise-seed.)
1
ounce
of
oil
of
anise
-seed
uisjcS'ed
in 3
gallons
of
alco-
hol,
95
per
cent.
;
then
add
8
lbs.
of
sugar
dissolved
in
6^
gallons
of
water,
and
filter.
(See
N
o.
3.)
148.
Eau
d'Anis
Compose.
(CmpuUL.d
Water
of Aniso-
seed.)
^
lb.
of
green
anise-seed.
^
lb.
of
star
anise-seed,
i
lb.
of
angelica
seed.
Grind
;
macerate
for
24 hours
with
3
gallons
v^f
alcohol,
95
per
cent.,
and
3^
gallons
of
water
(see
No.
5)
;
ais-'il
from
oft'
the
Avater
3
gallons
flavored
spirit,
and
add
3
lis.
of
sugar
dissolved
in
6^
gallons
of
water;
then
filter.
(See
No.
3.J