1872 Cooling Cups and Dainty Drinks (Mixellany)

70 Syrups 1 quart of spirit; then add 3 pints clarified weak syrup ; in two weeks strain clear. Eau d'Argent. —1 drachm of oil of cedrats, 3 drachms oil of roses, dissolved in three quarts of rectified spirit; when well digested, add a clari- fied syrup of 2Jibs, of sugar in 1J gallon of water; filter and bottle; mix previously 10 sheets of silverfoil, cut in small pieces. Eau de Chasseurs. —To 15 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 ] 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 16 drops of essence of vanilla, 1 drop of oil of roses, 2 drops of oil of neroli; dissolve in 3 pints of proof spirit; add a clarified syrup of 2Jibs, 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 alcohol; strain with pressure; add clarified syrup, 2J gallons. Eau de The. —Make an infusion with 1 quart of boiling water of J oz. gunpowder tea, J oz. orange pekoe, J oz. black tea; strain clear; add equal quan-