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

EATI DE MALTE. 151 tlien add 3 arallons of alcoliol, 95 per cent. Filter. (See N"o. 3.)

172. Eaii de la Cote,St.Andrd.

4 lbs. ofpeach kernels. 4 ounces of Ceylon cinnamon. 27 oranges,the yellow parts ofthe rinds ofthem. Cut; macerate for 24 hours with 3 gallons of alcohol, 95 per cent.,and 3^ gallons of water (see No.5). Distilfrom offthe water 3 gallons of fine flavored spirit, then add 20 lbs. ofsugar dissolved in 5a gallons of water. Filter. (See No. 3.)

173. Eau d© Lucrece.

64 drops ofoil bfcinnamon. 32 do. oil ofcloves. 146 do. oil of cedrat.

Dissolve in 3 gallons of alcohol,95 per cent,then add 20 lbs. of sugar dissolved in 5f gallons of water. Filter. (See No.3.)

174. Eau de Malte. (W^aterofiiaitA)

4 ounces of Ceylon cinnamon. ^ do. castoreum. 1 do. mace.

Cut and ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 6); distil from off the water 3 gallons of flavored spirit; add 20 lbs. of sugar dissolved in 5f gallons of water. Filter. (See No.3.)

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