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

152 RECIPEB FOE TEN GALLONS EACH.

175. Eau de Menthe. (Mint"Water.) ■i ounce of oil of peppermint dissolved in 3 gallons of alcohol, 95 per cent.; then add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter. (See No. 3.)

176. Eau d© M^re.

1 lb. of angelica root. 1 lb. of jumper berries.

Groimd; macerate for 24 hours with 3 gallons of alco hol, 95 per cent., and G-J gallons of water (see No. 5); strain, press j dissolve in the liquor 8 lbs. of sugar. Filter. (See No. 3.) 177. Eau de Millefleurs. (Ali-Flow Water.) 12 ounces of orange flowers. 9 do. quincy blossoms. 6 d.0. lavender flowers. 5 do. orris-root. 5 do. peppermint. 4 do. lemon balm. 4 do. cinnamon. 2 do. thyme. lA do. cloves. Groimd; macerate for 24 hours with 3 gallons of alco hol, 95 per cent., and 3a gallons of water (see No. 5) ; distil from off the water 3 gallons of flavored spirit, and add 20 lbs. of sugar dissolved in 5^ gallons of water; color green with tincture of indigo and saflfron, and filter. (See Nos. 3 and 90.)

178. Eau de Noix. (Water of Walnuts.)

54 imripe walnuts pounded to a pulp.