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

154

KECIPES FOB TEN GAELONS EACH.

3 ounces ofcardamom. 3 do. grains d'ambrette.

Ground; macerate for 24 hours with 3 gallons of alco hol,^95 per cent, and 3J gallons of water (see No. 5). Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. ofsugar, dissolved in 5a gallons of water,filter, mix in 2 sheets of pure gold leaf to each bottle. 183. Eau des Pacificateurs de Grece. 24lemons, the yellow rinds only; cut and macerate for 24 hours with 3 gallons of alcohol,95 per cent.,and 3^ gal lons of water (see No.5). Distil from offthe water 3gal lons of flavored spirit, and add to it ^ gallon of orange- flower water and 20 lbs. of sugar dissolved in 5;J- gallons of water. Filter. Color red. (See No.93).

183. Eau de Quatre Graines. (Water of Four Seeds.)

1 lb. offennel-seed. E lb. of celery-seed. a lb. ofstar anise-seed. 1 lb. of dill-seed.

Ground ; macerate for 24 hours with 3 gallons of alco hol, 95 per cent., and 3e gallons of water(see No.5). DistU from off the water 3 gallons of fine flavored spirit; then add 20lbs. ofsugar, dissolve in SJ gallons of water. Filter. (See No.3). I 184. Eau de The. (Tea "Water.)

1 lb. of hyson tea. A. lb. ofsouchong tea.

Ground; and macerate for 8 days with 3 gallons of alco hol, 96 per cent.,and 4a gallons of water(see No.5);strain,