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ioG
liECIPES
FOR
TEN
GALLONS
EACH.
spirit,
then
add
40
lbs.
of
sugar
dissolved
in
3f
gallons
oi
water.
Filter.
(See
No.
3.)
1
87.
Eau
de
Vie
de
Danzig.
1
lb.
of
cacao,
roasted.
^
do.
Ceylon
cinnamon.
^
do.
mace.
13
lemons,
the
yellow
rinds
only.
Ground
and
cut
;
macerate
for
24
hours
with
3f
gallons
of
alcohol,
95
per
cent.,
and
4
gallons
of
water
(see
No.
5);
distil
from
off
the
water
3f
gallons
of
flavored
spirit
;
mix
it
with
40
lbs.
of
sugar
dissolved
in
3f
gallons
of
water;
filter;
color
yellow,
mixed
with
gold
leaves.
(See
Nos.
91
and
181.)
1
88.
Eau
de
Vie
de
Languedoc.
4
ounces
of
pearl-barley
boiled
for
2
hours
in
4
gallons
of
water
;
add
1
ounce
of
linden
flowers,
1
ounce
of
alder
flowers,
^
an
ounce
of
black
tea;
boil
only
for
2
minutes;
add
to
this
5f
gallons
of
alcohol,
95
per
cent.
;
add
the
fol-
lowing,
made
into
a
tinctuie
:
15 grains
of
crude
cassia,
30
grains
of
Turkey
rhubarb,
f
of
a grain
of
aloe
socotriu,
^
an
ounce
of
oak
bark
;
macerate
for
48
hours
in
3
pints
of
alcohol
(see
No.
5)
;
color
pale
or
dark
yellow.
(See
No
91.)
189.
Elixir
de
Gams.
10
drachms
of
myrrh.
10
do.
aloes.
15
do.
cloves.
15
do.
nutmegs.
5
ounces
of
Spanish
saffron.
S\
do.
Ceylon
cinnamon.
Ground
and
cut
;
macerate
for
8
days
with
3f
gallons
of