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

EATT d'oE.

153

8 ounces ofcinnamon. 4 do. cloves.

Ground; macerate for 8 days with 3 gallons of jilco- hol, 95 per cent, (see No.6); strain, press, filter; add 8 lbs. of sugar dissolved in 6^ gallons of water; color dark brown. (See No.88.)

179. Eati de Noyaux de Pfalzburg.

^ lb. ofbitter almonds. ^ do. apricot kernels. J do. peach kernels. 1 do. cherry kernels.

Ground; macerate for 24 hours with 3 g.aUons of alco hol,95 per cent.,and 3^ gallons of water (see No.5); dis tilfrom oifthe water 3 gallons offine flavored sphit; mix it with 20 lbs. ofsugar dissolved in 5J gallons of water. Fil ter. (See No.3).

180. Eau d'Oillets.

2 lbs. ofred-pink flowers. 1 drachm of cloves.

Ground and cut small; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 34 gallons of water (see No.5); distil from off the water 3 gallons of fine fla vored alcohol; add 20 lbs. ofsugar dissolved in 5f gallons of water; color red. (See No. 93.)

181. Eau d'Or. (Golden Water.)

12 oranges, the yellow rinds only. 12lemons. do. do. do. 14 drachms ofmace. 7*