1862 Bar Tender's Guide price $1.50 by Jerry Thomas

EATJ AJJOMATIQITE.

145

149. Eau Archi-Episcopale.

24 cedrats.

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18 ounces oflemon balm.

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3 draebms of mace.

6 ounces of anoreliea root. 2 di'helims of reseda floT^ers. 2 do. jasmin do. 3 quarts of orange-flower water.

Macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 34 gallons of water (see No. 5); distil over 3 gallons of flavored spirit, add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter. (See No. 3.)

150. Eau d'Argent. (Saver "Water.)

4 drachms of oil of cedrats. 10 drops of oil of roses.

Dissolve in 3 gallons of alcohol, 95 per cent., add 20 lbs. of sugar dissolved in 5f gallons of water j filter, then add 40 sheets of silverfoil, torn or cut in smaU pieces.

151. Eau Aromatique. (Aromatic Water.)

13 ounces of Ceylon cinnamon. 5 do. cardamom. 6^ . do. sassafras. 13 drachms of ginger.

Ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 6). Distil over 3 gallons of aromatic spirit; mix with it 8 lbs. of sugar dissolved in 64 gallons of water. Filter. (See No. 3.) 1