154 / 256
15i
RECIPES
FOii
TEN
GALLONS
EACH
3
ounces
of
cardamom.
3
do.
grains
d'ambrette.
Ground
;
macerate
for
24
hours
with
3
gallons
of
alco-
hol,
95
per
cent,
and
3£
gallons
of
water
(see
No.
5).
Distil
from
off
the
water
3
gallons
of
flavored
spirit,
then
add
20
lbs.
of
sugar,
dissolved
in
5f
gallons
of
water,
filter,
mix
in
2
sheets
of
pure
gold
leaf to
each
bottle.
182.
Eau
des
Pacificatenrs
de
Grece.
24
lemons,
the
yellow
rinds
only
;
cut
and
macerate
for
24
hours
with
3
gallons
of
alcohol,
95
per
cent.,
and
3|-
gal-
lons
of
water
(see
No.
5).
Distil
from
off
the
water
3
gal-
lons
of
flavored
spirit,
and
add
to
it
^
gallon
of
orange-
flower
water
and
20
lbs.
of
sugar
dissolved
in
5^
gallons
of
water.
Filter.
Color
red.
(See
No.
93).
183.
Eau
de
Quatre
Graines.
(Water
of
Four
Seeds.)
I
lb.
of
fennel
seed.
}
lb.
of
celery-seed.
I
lb.
of
star
anise-seed.
\
lb.
of
dill-seed.
Ground
;
macerate
for
24
hours
with
3
gallons
of
alco-
hol,
95
per
cent.,
and
3i
gallons
of
water
(see
No.
5).
Distil
from
off
the
water
3
gallons
of
fine
flavored
spirit
;
then
add
20
lbs.
of
sugar,
dissolve
in
5f
gallons
of
water.
Filter.
(See
No.
3).
184.
Eau
de
The.
(Tea
Water.)
1
lb.
of
hyson
tea.
1
lb.
of
souchong
tea.
Ground
;
and
macerate
for
8
days with
3
gallons
of
alco-
hol,
95
per
cent.,
and
4i
gallons
of
water
(see
No.
5)
;
strain,