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

151

EATJ DE MALTE.

then add 3 crallons of alcohol, 95 per cent. Filter. (See No. 3.)

173. Eau de la Cote,St.Andrd.

4 lbs. of peach kernels. 4 ounces of Ceylon cinnamon. 27 oranges, the yellow parts ofthe rinds ofthem. Cut; macerate for 24 hours with 3 gallons of alcohol, 95 per cent.,and 3^ gallons of water (see No.5). Distil from, offthe water 3 gallons of fine flavored spmt, then add 20 lbs. ofsugar dissolved in 5^ gallons of water. Filter. (See No. 3.) 64 drops ofoil ofcinnamon." 32 do. oil of cloves. 146 do. oU ofcedrat. Dissolve in 3 gallons of alcohol, 95 per cent., then add 20 lbs. of sugar dissolved in 5J gallons of water. (See No.3.) Filter. 173- Eati de Lucrece.

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174. Eau de Malte. (Water of Malta.)

4 ounces of Ceylon cinnamon. 4 do. castorevim. ®

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1 do. mace. Cut and ground; macerate for 24 hours "with 3 gallons of alcohol, 95 per cent., and 3a gallons of water (see No. 5); distil from off the water 3 gallons of flavored spirit; add 20 lbs. of sugar dissolved in 5^ g.allons of water. Filter. (See No. 3.)