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

150 EEC1PE8 FOE TEN GALLONS EACH.

167. Eau de Fraises. (Strawberry "Water.)

6 lbs. ofstrawberries made to a pulp. 8 lbs. ofsugar.

Boilfor 5 minutes in gallons of water; strain, press, then add 3 gallons of alcohol, 95 per cent. Filter. (See Ko.3.)

168. Eau d© Framboises. (Raspberry Water.)

6 lbs. of raspberries made to a pulp, boil for 5 minutes with 8 lbs. ofsugar and 6^ gallons of water; strain, press, and then add 3 gallons of alcohol, 95 per cent. Filter. (See hfo. 3.) 169. Eau de G-enieVXe. (Juniper Water.) ' 3 drachms of oil ofjumper, dissolve in 3 gallons ofalco hol, 95 per cent., then add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter.

170. Eau d© G-irofle. (Clove Water.)

10 ounces of cloves." 1^ do. mace.

Ground; macerate for 24 hours with 3gallons of alcohol, 95 per cent., and 3l gallons of water (see No.5). Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. of sugar dissolved in 6^ gallons of water. Color brown with coloring and filter(see Nos.3and 88).

171. Eau d© Groseilles. (Currant Water.)

6 lbs. of red currants made to a pulp, boil for 5 minutes ■with 8 lbs. of sugar and gallons of water, strain, press.