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

147

EAU DE CHASSEUES.

156. Eau de Cedrat. (Cedrat"Water.)

48 cedrats,the rinds only. 24 oranges, do. do.

Cut and macerate them 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; add 24 lbs. of sugar dissolved in 5^ gallons of water. Filter. (See No. 3.) 157. Eau de Celery. (Kirschwasser.) 12 ounces celery seed ground.- 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 the 3 gallons .of flavored spirit; then add 24 lbs. of sugar dissolved in 51 gallons of water. Filter. (See No.3.)

158. Eau de Cerises. (Cherry Water.)

Take" 9 bushels of black cherries, without stems, and 1^. make a pulp of them;|break two handfuls of cherry ' ^ ■- and add water sufficient to prevent its burning when dis- tilled; then distil over to the strength of 55 per cent. (10 • ^ above proof), and fill it hi demijohns or bottles. ^ stones; put this pulp in a large cask, and let it ferment for 2 or 3 months; keep off the air by a good fixed cover,

159. Eau de Chasseurs. (Hunter's Dew.)

145 drops of oil of peppermint. 48 do. oil of mace.

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Dissolved in 3 gallons of alcohol, 95 per cent.; then add 8 lbs. of sugar dissolved in 64 gallons of water. Filter.

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(S,.,No.3.)

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