Macerate for four days, then distil over a waterbath, and draw off 9 quarts of liquor.

Eaux spiritueuse d'écorce d'orange, de fleurs. d'oranger.-Substitute orange peel or orange flow

ers, and proceed as for the above.

Eau spiritueuse d'anis.—Take of

Bruise the seeds, and after some days' infusion

with the brandy, distil off 6 lbs. of spirit.

Eau de vie aromatique Anglaise.

If alcohol

Distil and draw off 3 pints of liquor.

is used instead of brandy, let it be diluted with 4 quarts of water.

Eau de vie de menthe.-Take 12 oz. mint, freshly picked, the peels of four good lemons, and infuse these materials in 4 quarts of brandy. Distil over a water-bath, and run off 2 quarts of liquor, in which dissolve 1 drm. ess. of peppermint. Then filter and bottle.

Distil over a water-bath nearly to dryness, and

Put the rosemary water into an unstoppered bottle, the spirits of wine into a large carboy, and add consecutively thereto the essences, shaking well together all the time. Then close the vessel, and expose it for forty-eight hours to a mild heat, set it by for twenty-four hours to cool, add the rosemary water, and filter through unsized brown paper, until it is perfectly clear.

Eau de Cologne, by DOROCHEREAU, Paris. Spirits of wine, tasteless and inodorous

7 quarts

Mix well the whole by thorough shaking, and filter through four papers. After two weeks' repose, submit to two distillations, then bottle the water and let it remain in a temperate place for a year. This Cologne is of 30° to 33° B., and is in the greatest perfection as to fragrance of odor. It is put up in elegantly shaped bottles, with handsomely ornamented labels affixed.

Eau de Cologne by M. MARIE, Dijon.

Bruise the mace, cinnamon, and anise, infuse them for two days, then add to the rest of the materials, and distil off 35 quarts of Cologne.

Let each of these articles be previously prepared as is necessary, and then throw them all together in a still, and add thereto 38 quarts of alcohol. After forty-eight hours' maceration distil over a water-bath, and draw off all the spirit. To the liquid thus obtained, carefully add, according to rule, the following articles, each of approved quality and freshness.