151 / 256
EAU
DE
IttALTif.
151
thv>\
3fcdJ
3
crallons
of
alcohol,
9rf
per
».eat.
Filter.
(Sen
No
v)
172.
Eau
de
la
Cote,
St.
Andre>.
4
lbs.
xii
peach
kernels.
4
ounces
of
Ceyloa
cimiaraon.
27
oranges,
the
yellow
parts
of
the
rinds
of
taem.
Cut;
macerate
for
24
hours
with
3
gallons
ct
alcohol,
95
per
cent.,
and
3^
gallons
of
water
(sec
No.
5)
Distil
from
off
the
water
3
gallons
of
fme
flavored
spirit,
then
add
20
lbs.
of
sugar
dissolved
in 5
1
gallons
of
water.
Filter.
(See
No.
3.)
173-
Eau
de
Lucreco.
.
64
drops
of
oil
of
cinnamon.
32
do.
oil
of
cloves.
146
do.
oil
of
cedrat.
Dissolve
in
3
gallons
of
alcohol,
95
per
v.ent.,
then
add
20
lbs.
of
sugar
dissolved
in
5f
gallons
of
water.
Filter.
(See
No.
3.)
174.
Eau
de
Malte.
(^ater
of
Malta.)
4
ounces
of
Ceylon
cinnamon.
\
do.
castoreum.
1
do.
mace.
Cut
and
ground
;
macerate
for
24
hours
with
3
gallons
>f
alcohol,
95
per
cent.,
and
3^
gallons
of
water
(see
No.
5)
;
distil
from
off
the
water
3
gallons
of
flavored
spirit
add
20
lbs.
of
sugar
dissolved
in
5|
gallons
of
water.
Filter.
(See
No.
3.)