1869 Cooling Cups and Dainty drinks by William Terrington

70

Syrups

then add 3 pints clarified weak

quart of spirit ;

1

; in two weeks strain clear.

syrup

—

Eau d’ Argent. 1 draclmi of oil of cedrats, 3 drachms oil of roses, dissolved in three quarts of

when well digested, add a clari-

rectified spirit ;

syrup

of 2 Jibs, of sugar in 1J gallon of filter and bottle; mix previously 10 sheets

fied

water;

of silverfoil, cut in small pieces. Eau de Chasseurs. — To 1 5 drops oil of pepper- mint, 4 drops of oil of mace, dissolved in 1 quart of pure spirit, add a clarified syrup of lib. of loaf-sugar to 2 quarts of water. Eau de Fleurs d’ Oranges. — To 1 7 drops of neroli dissolved, by well agitating in 1 quart of spirit, add a clarified syrup of lib. of sugar, in 3 quarts of water. Eau de Belles Dames. — Take 1 6 drops of essence of vanilla, 1 drop of oil of roses, 2 drops of oil of add a clarified syrup of 2 Jibs, of sugar to 3 quarts of water. Eau de The. — To Jib. of hyson add Jib. of souchong tea ; macerate for ten days in 1 gallon of neroli ; dissolve in 3 pints of proof spirit ;

add clarified syrup,

; strain with pressure ;

alcohoi

2J gallons.

Eau de The. quart of boiling water of J oz. gunpowder tea, J oz. orange pekoe, J oz. black tea; strain clear; add equal quan- — Make an infusion with 1