147 / 256
EAU
DE
CUASSEUES
156.
Eau
de
Cedrat.
(Cedrat
Water.)
48
cedrats,
the
rinds
only.
24
oranges,
do.
do.
Cut
and
macerate
them
for
24
hours
with
3
gallons
of
alcohol,
95
per
cent.,
and
3^
gallons
of
water
(see
^^o.
5).
Distil
from
off
the
water
3
gallons
of
flavored
spiri
;
;
add
24
lbs.
of
sugar
dissolved
in
5^
gallons
of
water.
Filter
(See
No.
3.)
157.
Eau
de
Celery.
(Kirschwasser.)
12
ounces
celery
seed
ground.
Macerate
for
24
hours
with
3
gallons
of
alcohol,
95
per
cent.,
and
3^
gallons
of
water
(see
No.
5)
;
distil
from
off
the
water
the
3
gallons
of
flavored
spirit
;
then
add
24
lbs.
of
sugar
dissolved
in
5i
gallons
of
water.
Filter.
(See
No.'
3.)
158.
Eau
de
Cerises.
(Cherry
Water.)
Take
9
bushels
of
black
cherries,
without
stems,
and
make
a
pulp
of
them
;
break
two
handfuls
of
cherry
stones
;
put
this
pulp
in
a
large
cask,
and
let
it
ferment
for 2
or
3
months
;
keep
off
the
air
by
a
good
fixed
cover,
and add
water
suflicient
to
prevent
its
burning
when
dis-
tilled;
then
distil
over
to
the
strength
of
55
per
cent.
(10
above
proof),
and
fill
it
in
demijohns
or
bottles.
159.
Eau
de Chasseurs,
(Hunter's
Dew.)
145
drops
of
oil
of
peppermint.
48
do.
oil
of
mace.
Dissolved
in
3
gallons
of
alcohol,
95
per
cent.
;
then
add
8
lbs.
of
sugar
dissolved
in
6^
gallons
of
water.
Filter
(See
No.
3.)