181 / 256
NOEDIIAECSER
KORN
BRAN
NT
W
KIN.
(see
No.
5).
Distil
from
oflf
the
water
3
gallons
of
flavored
alcohol,
and
add
1
gallons
of
the
whitest
plain
syrup.
(See
No.
7.)
283.
Mirabolanti,
Italian.
1
lb.
of
ground
mirabolanti.
^
do.
cardamom.
Macerate
for
24
hours
with
3
gallons
of
alcohol,
95
per
cent.,
and
3
gallons
of
water
(see
No.
5)
;
distil
from
off
the
water
3
gallons
of
flavored
spirit,
and
add
24
lbs.
of
sugar
dissolved
in
5^
gallons
of
water
;
filter.
(See
No.
3.)
284.
Nectar
des DieuX.
(Nectar
of
Olympus.)
2
lbs.
of
honey.
1
do.
coriander-seed,
do.
fresh
lemon
peel.
2
ounces
of
cloves.
4
do.
st}rax
calamita.
4
do.
benzoin.
Ground
and
cut
;
macerate
for
2
weeks
with
3^
gallons
of
alcohol,
95
per
cent.,
and
3|
gallons
of
water
(see
No.
5)
;
distil
from
ofl"
the
water
3
gallons
of
flavored
spirit,
and
add
8
ounces
of
orange
water,
H
drachm
of
tincture
of
vanilla,
and
30
lbs.
of
sugar
dissolved
in
5^
gallons
of
water
;
filter
;
color
deep
red.
(See
No.
93.)
285.
Nordhaeuser
Korn
Branntwein.
45
drops
of
oil
of
star
anise-seed.
6|
drachms
of
acetic
ether.
V
ounces^of
St.
John's
bread
(Johannisbrod).
^
drachm
of
Spanish
saflVon.
I
do.
gunpowder
tea.