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Angelica Root

from the leaves, the stems, and the young unripe fruit of the orange-tree. The first may be easily distinguished by the addition of a few drops of sulphuric acid to some of the water in a tube; a fine rose color is almost immediately produced. The second also gives the same color when it is freshly prepared; but after a certain time-two or three months at the farthest this color is no longer produced, and the aroma disappears completely. The third is not discolored by the addition of the sulphuric acid; it has scarcely any odor, and that rather an odor of the lemon plant than of orange-flowers. It is needless to say that the first is by far the best of the three qualities. It is prepared from the fresh and the salted leaves of the orange flower. From lb. of the former, or 1 lb. of the latter, a quart of triple orange flower water is obtained. This is the variety to be used in our recipes. (See "Neroly" and "Brandy Beading," page 76.) Coriander Seed.

The coriander plant is a native of Italy, but at present grows wild in most parts of Europe, having become naturalized in consequence of its extended cultivation. The seed of this plant has a smell and taste gratefully aromatic, and altogether owing to the presence of a volatile oil. This oil may be obtained separate by distillation. One pound of the seeds yields forty-two grains of the oil; their virtues are also imparted to alcohol by maceration. Use in proportions as directed in the various recipes.

Angelica Root.

This plant is a native of the north of Europe, it is cultivated in various parts of Europe, and may occasion-