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

146

EECIPES FOB TEN GALLONS EACH.

152. Eau de Belles Dames.

2^ di'aclmia of essence of vanilla. 12 drops ofoil of neroly. 8 drops of oil ofroses. Dissolve in 3 gallons of alcohol,95 per cent.; add 20 lbs. ofsugar dissolved in gallons of water. Filter. Color rose. (See No. 93.)

153. Eau de Bergamotte. (Bergamot Water.)

10 oranges,the rinds only. 10 bergamots, do. do. 5 lemons, do. do,

Cut them in small pieces, and maceratefor 24hours with 3 gallons of alcohol, 95 per cent.; add 3-J gallons of water (see No. 5). Distilfrom off the water3gallons offlavored spirit, and add 20 lbs. of sugar, dissolved in 5f gallons of water. Filter. (See No. 3.)

154. Eau de Cannelle. (Cinnamoii Water.)

lounce ofoil ofcinnamon; dissolve in 3 gallons of alco hol, 95 per cent., then add 8 lbs. of sugar dissolved in gallons of water. Filter. (See No. 3.)

155. Eau de Carvi. (Caraway Water.)

lilb.ofcaraway seed,ground;and maceratefor24hours with 3 gallons of alcohol, 95 per cent., and 3i gallons of water (see No. 5). Distil from off the water 3 gallons of flavored spirit, and add 8 lbs. of sugar dissolved in 6^ gal lons of water. Filter. (Sec No.3.)