150 / 256
150
EECIPES
rOk
HEy
GALLON'S
EACH.
167.
Eau
de
Fraises.
(Strawberry
Water.)
6
lbs.
of
strawberries
made
to
a
pulp.
8
lbs.
of
sugar.
Boil
for
5
minutes
in
6^
gallons
of
water
;
strain,
press,
then
add
3
gallons
of
alcohol,
95
per
cent.
Filter.
(See
N-o.
3.)
168.
Eau
de
Framboises.
(Raspberry
Water.)
6
lbs.
of
raspberries
made
to
a
pulp,
boil for
5
minutes
with
8
lbs.
of
sugar
and
6^
gallons
of
water
;
strain,
press,
md
then
add
3
gallons
of
alcohol,
95
per
cent.
Filter.
[See
Xo.
3.)
169.
Eau
de
Genievre.
(Juniper
Water.)
3
drachms
of
oil
of
juniper,
dissolve
in 3
gallons
of
alco-
Qol,
9"^
per
cent.,
then
add
8
lbs.
of
sugar
dissolved
in
6^
raW:
\
of
water.
Filter.
170.
Eau
de
Girofle.
(Clove
Water.)
10
ounces
of
cloves.
11
do.
mace.
Ground
;
macerate
for
24
hours
with
3
gallons
of
alcohol,
95
per
cent.,
and
3^
gallons
of
water
(see
Xo.
5).
Distil
from
off
the
water
3
gallons
of
flavored
spirit,
then
add
20
lbs.
of
sugar
dissolved
in
6f
gallons
of
water.
Color
brown
with
coloring
and
filter
(see
Xos.
3
and
88).
171.
Eau
de
GrOSeilles.
(Currant
Water.)
6
lbs.
of
red
currants
made
to
a
pulp,
boil
for
5
minutes
with
8
lbs.
of
sngu-
and
6^
gallons
of
water,
strain,
press,