145 / 256
KAU
AUOMATlQUi:.
145
149.
Eau
Archi-Episcopale.
24
cedrats.
18
ounces
of
lemon
balm.
3
drachms
of
mace.
6
ounces
of
angelica
root.
2
drachms
of
reseda
flowers.
2
do.
jasmin
do.
3
quarts
of
orange-flower
water.
Macerate
for.
24
hours
with
3
gallons
of
alcohol,
95
per
cent.,
and
3^
gallons
of
water
(see
No.
5)
;
distil
over
3
gallons
of
flavored
spirit,
add
8
lbs.
of
sugar
dissolved
in
6^
gallons
of
water.
Filter.
(See
No.
3.)
150.
Eau
d'
Argent.
(Silver
Water.)
4
drachms
of
oil
of
cedrats.
10
drojts
of
oil
of
roses.
Dissolve
in
3
gallons
of
alcohol,
95
per
cent.,
add
20
lbs.
of
sugar
dissolved
in
5f
gallons
of
water
;
filter,
then
add
40
sheets
of
silverfoil,
torn
or
cut
in
small
j^ieces.
151.
Eau
Aromatique.
(Aromatic
Water.)
13
ounces of
Ceylon
cinnamon.
6
do.
cardamom.
6^
do.
sassafras.
13
drachms
of
ginger.
Ground
;
macerate
for
24
hours
with
3
gallons
of
alcohol,
95
per
cent.,
and
3i
gallons
of
water
(see
No.
5).
Distil
©ver
3
gallons
of
aromatic
spirit
;
mix
with
it
8
lbs.
of
sugar
dissolved
in
fii
gallons
of
water.
Filter.
(See
No.
3.)
7