EAUDEVIE

(Fr.), n. O-d've. Brandy. E.-d.-v. allemande. See Teinture de JALAP compo see. E.-d.-v. camphre. A solution of camphor in brandy. [B, 119.] See Spiritus CAMPHORS:. [L, 88.] E.-d.-v. car aS be. An alcoholic solution of guaiacene. [L, 41 (a, 14).] E.-d.-v. de Dantzig. An infusion of citron-peel and mace in brandy, with the addition of particles of gold-leaf. [L, 41 (o, 14).] E.-d.-v. des femmes de Boeder. A preparation made by digesting for 8 days 15 parts each of the seeds of anise, fennel, cumin, and white poppy, 30 each of cloves, cinnamon, and grains of paradise, and 11 each of zedoary, sweet-flag, and orris-root, in 4,000 of brandy, distilling, and adding 120 of sugar. [B, 97, 119 (a, 14).] E.-d.-v. double. Brandy of double strength, marking 28 degrees on Beaume's scale (= sp. gr., '8866, corresponding to an alcoholic strength of 64 per cent, by weight, 72 per cent, by volume). [B.] E.-d.-v. genievre. See GIN. [s. 643]