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

EATT DB OHASSEUBS.

147

156. Eau de Oedrat. (Cedrat Water.)

48 cedrats,the riuds only. 24 oranges, do. do.

Cut and macerate them for 24 hours Trith 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see 17o. 5). Distil from off the water 3 gallons of flavored spii-it; add 24 lbs. of sugar dissolved in 5i gallons of water. Filter. (See No.3.) 157. Eau de Celery. (Kirschwasscr.) 12 ounces celery seed ground. Macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No.5); distil from off the water the 3 gallons of flavored spirit; then add 24 lbs. of sugar dissolved in 5^ gallons of water. Filter. (See No.3.) 158. Eau de Cerises. (Oheny Water.) Take 9 bushels of black cherries,,without stems, and make a pulp of them; break two handfuls of cherry stones; put this pulp in a large cask, and let it fenneut for 2 or 3 months; keep off the air by a good fixed cover, and add water sufficient to prevent its burning when dis tilled; then distil over to the strength of 55 per cent.(10 above proof), and fill it in demijohns or bottles.

159. Eau de Chasseurs. (Hunter's Dew.)

145 drops of oil of peppex'mint. 48 do. oil ofmace.

Dissolved in 3 gallons ofalcohol,95 per cent.; then add 8 lbs. of sugar dissolved in gallons of water. Filter. (See No.3.)

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