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176
RECIPES
FOK
TEN
GALLONS
EACH.
264.
Liqueur
de
Citron.
(Spirit
of
Lemon.)
3
lbs.
of
lemon
rinds,
only
the
yellow
part.
Cut
and
macerate
for
24
hours
with
3
gallons
of
alcohol.
95
per
cent.,
and
3^
gallons
of
water
(see
No.
5)
;
distil
from
olF
the
water
3
gallons
of
flavored
spirit
;
add
24
lbs.
of
sugar
dissolved
in
5^
gallons
of
water
;
filter
;
color
yel-
low.
(See
No.
91.)
265.
Liqueur
de
Fleurs
d'
Oranges.
(Spirit
of
Orange
Flowers.)
1
gallon
of
orange-flower
water
added
to
a
syrup
made
of
24
lbs.
of
sugar
dissolved
in
4i
gallons
of
Avater;
mix
with
3
gallons
of
alcohol,
95
per
cent.
;
filter.
(See
No.
1.)
266,
Liqueur
de
FraiseS.
(Spirit
of
Strawberries.)
10
lbs.
of
strawberries,
boiled
for
5
minutes
with
a
syrup
made
of
24
lbs.
of
sugar,
dissolved
in
5^
gallons
of
water
;
strain,
and
add
3
gallons
of
alcohol,
95
per
cent.
filter.
(See
Nos.
3
and
7.)
267.
Liqueur
de
Framboises.
(Spirit
of
Raspberries.)
10
lbs.
of
raspberries,
boiled
for
5
minutes
with
a
syrup
made
of 24
lbs.
of
sugar,
dissolved
in
5^
gallons
of
water.
Strain,
and
add
3
gallons
of
alcohol,
95
per
cent.
;
filter.
(See
Nos.
3
and
1.)
268.
Liqueur
de
Groseilles.
(Spirit
of
Currants.)
10
lbs.
of
red
currants,
boiled
for 5
minutes
with
a
syru]>
made
of
24
lbs.
of
sugar,
dissolved
in
5i
gallons
of
water.
Strain,
and
add
3
gallons
of
alcohol,
95
per
cent.;
filter.
CSee
Nos.
3
and
7.)