153 / 256
EAU
d'oK.
153
8
ounces
of
cinnamon.
4
do.
cloves.
Ground
;
macerate
for
8
days
with
3
gallons
of
alco-
hol,
95
per
cent,
(^ee
No.
5)
;
strain,
press,
filter
;
add
8
lbs.
of
sugar
dissolved
in
6^
gallons
of
water;
color
dark
hrown.
(See
No.
88.)
179.
Eau
de
Noyaux
de
Pfalzburg.
J
lb.
of
bitter
almonds.
|-
do.
apricot kernels?
1
do.
peach
kernels,
i
do.
cherry
kernels.
Ground
;
macerate
for
24
hours
with
3
gallons
of
alco-
hol,
95
per
cent.,
and
3^
gallons
of
water
(see
No.
5)
;
dis-
til
from
off
the
water
3
gallons
of
fine
flavored
spirit
;
mix
it
with
20
lbs.
of
sugar
dissolved
in
5f
gallons
of
water.
Fil-
ter.
(See
No.
3).
180.
Eaud'Oillets.
(Water
of
Pinks.)
2
lbs.
of
red-pink
flowers.
1
drachm
of
cloves.
Ground
and
cut
small
;
macerate
for
24
hours
with
3
gallons
of
alcohol,
95
per
cent.,
and
3i
gallons
c
T
water
(see
No.
5)
;
distil
from
off
the
water
3
gallons
of
ane
fla-
vored
alcohol
;
add
20
lbs.
of
sugar
dissolved
in
5{
gallons
of
water
;
color
red.
(See
No.
93.)
181.
Ean
d'Or.
(Golden
Water.)
12
oranges,
the
yellow
rinds
only.
12
lemons.
do.
do.
do.
1^
drachms
of
mace.
/J*