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

154 REOIPEB FOB TEN GALI.0N8 EACH.

3 ounces ofcardataom. 3 do. grains d'ambrette.

Ground;'macerate for 24 hours with 3 gallons of alco hol, 95 per cent, and SJ gallons of water (see No. 5). Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. ofsugar, dissolved in gallons of water,filter, TniY in 2 sheets of pure gold leaf to each bottle. 182. Eau des PactficateTors do Grece. 24 lemons,the yellow rinds only.; cut and macerate for 24 hours with 3 gallons of alcohol,95 per cent.,and 3^ gal lons of water (see No.o). Distil from offthe water 3gal lons.of flavored spirit, and add to it ^ gallon of orange- flower water and 20 lbs. of sugar dissolved in 5^ gallons of water. Filter. Color red. (See No.93). 183. Eau de Quatro Graines. (Water of Four Seeds.) X lb. offennel-seed. i lb. of celery-seed. A lb. ofstar anise-seed. J lb. ofdiU-seed. Ground; macerate for 24 hours with 3 gallons of alco hol, 95 per cent,, and 3^ gallons of water(see No.5). Distil from off the water 3 gallons of fine flavored spirit then add 20lbs.ofsugar,dissolve in 5J gallons of water. Filter. (See No.3).

184. Eau d© The. (Tea Water.)

1 lb. ofhyson tea. ^ lb. ofsouchong tea.

Ground;and macerate for 8"days with 3 gallons ofalco hol,95 per cent.j and 4^gallons of water(see No.5); strain,