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70
Syrups
1
quart
of
spirit
;
then
add
3
pints
clarified
weak
syrup
;
in
two
weeks
strain
clear.
Eau
d’
Argent.
—
1
draclmi
of
oil
of
cedrats,
3
drachms
oil
of
roses,
dissolved
in
three
quarts
of
rectified
spirit
;
when
well
digested,
add
a
clari-
fied
syrup
of
2
Jibs,
of
sugar
in
1J
gallon
of
water;
filter
and
bottle;
mix
previously
10
sheets
of
silverfoil,
cut
in
small
pieces.
Eau
de
Chasseurs.
—
To
1
5
drops
oil
of
pepper-
mint,
4
drops
of
oil
of
mace,
dissolved
in
1
quart
of
pure
spirit,
add
a
clarified
syrup
of
lib.
of
loaf-sugar
to
2
quarts
of
water.
Eau
de
Fleurs
d’
Oranges.
—
To
1
7
drops
of
neroli
dissolved,
by
well
agitating
in
1
quart
of
spirit,
add
a
clarified
syrup
of
lib.
of
sugar,
in
3
quarts
of
water.
Eau
de
Belles
Dames.
—
Take
1
6
drops
of
essence
of
vanilla,
1
drop
of
oil
of
roses,
2
drops
of
oil
of
neroli
;
dissolve
in
3
pints
of
proof
spirit
;
add
a
clarified
syrup
of
2
Jibs,
of
sugar
to
3
quarts
of
water.
Eau
de
The.
—
To
Jib.
of
hyson
add
Jib.
of
souchong
tea
;
macerate
for
ten
days
in
1
gallon
of
alcohoi
;
strain
with
pressure
;
add
clarified
syrup,
2J
gallons.
Eau
de
The.
—
Make
an
infusion
with
1
quart
of
boiling
water
of
J
oz.
gunpowder
tea,
J
oz.
orange
pekoe,
J
oz.
black
tea;
strain
clear;
add
equal
quan-