1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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EAU AEOMATIQUE.

149. Eau. Archi-Episcopale.

24 cedrats. 18 ounces oflemon balm. 3 drachms of mace. 6 ounces ofangelica root.

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2drachms of reseda flowers. 2 do. jasmin do. - 3 quarts of orange-flower water.

, Macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 34 gallons of water (see No.6); distil over 3 gallons of flavored spirit, add 8 lbs. of sugar dissolved in 64 gallons of water. Filter. (See No. 3.)

150. Eau d'Argent. (Silver "Water.)

4 drachms of oil of cedrats. ]0 drops of oil of roses.

Dissolve in 3 gallons of alcohol;95 per cent., add 20 lbs, ofsugar dissolved in 5f gallons of water; filter, then add 40 sheets of silverfoil, torn or cut in small pieces.

151. Eau Aromatique. (Aromatic Water.)

13 ounces of Ceylon cinnamon. 5 do. cardamom. 6^ do. sassafras. 13 drachms ofginger.

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Ground; macerate for 24hours with 3 gallons ofalcohol, 95 per cent., and 3^ gallons of water (see No.5). Distil over 3gallons ofaromatic spirit; mix with it8 lbs. ofsugar dissolved in 6^ gallons of water. Filter. (See No. 3.) 1

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