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

EAu d'oe.

153

8 ounces ofcinnamon. 4 do. cloves.

Ground; macerate for 8 days with S gallons of alco hol, 95 per cent, (see No. 5); strain, press, filter; add 8 lbs. of sugar dissolved in 6^ gallons of water; color dark brown. (See No.88.)

179. Eau de Noyaux de Pfalzburg.

^lb. of bitter almonds. 1 do. apricot kernels. ^ do. peach kernels. ^ do. cherry kernels.

Ground; macerate for 24 hours with 3 gallons of alco hol,95 per cent.,and 3^ gallons of water (see No.5); dis tilfrom offthe water 3 gallons offine flavored spirit; miT- it with 20 lbs.ofsugar dissolved in 5J gallons of water. Fil ter. (See No. 3).

180. Eau d'OilletS, (Water ofPinks.)

2lbs. ofred-pink flowers. 1 drachm of cloves.

Ground and cut small; 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 3 gallons of fine fla vored alcohol; add 20 lbs. of sugar dissolved in gallons of water; color red. (See No. 93.)

181. Eau d'Or. (Golden Water.)

12 oranges,the yellow rinds only. 12lemons. do. do. do. 1.^ drachms of mace,