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

155

EA0 DE TIE d'aNDATE.

press and filter; then add 2^ gallons of white plain syrup. (See No. 7.)

185. Eau Verte Stomachique.

3 ounces ofcoriander-seed. IJ do. star anise-seed. 3 do. angelica seed. IJ do. cloves. 3 drachms of Spanish saffron. 6 do. Peruvian balsam. 3 do. mace.. 1^ ounce of Ceylon cinnamon.

*

4'

6 drachms of carrot-seed. 18 accajou nuts. 6 drachms of rosemary.

6 oranges,the yellow rinds only. 6 lemons. do. do. do.

Ground; macerate for 2 weeks with 8 gallons ofalcohol, 95 per cent., and 3^ gallons of water (see No.6). Distil from off the water 3 gallons of high-flavored spirit, mix with 20 lbs. ofsugar dissolved in 5fgallons of water. Fil ter. Color green (see No. 89.)

186. Eau de Vie d'Andaye.

' I

4 ounces ofstar anise-seed. 8 do. coriander-seed. 4 do. green anise-seed. 4 do. orris-root. 18 oranges, the yellow rinds only.

v.

Ground and cut; macerate for 24 hours with 3f.gallons of alcohol, 95 per cent., and 4 gallons of water. (See No.5.) Distil from off the water Sf gallons of flavored