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

EAtr DE VIE b'andate.

156

press and filter; tlien add 2^ gallons of white plain syrnp. (See No.1.)

185. Eau "Verte StomacMqu©.

8 ounces ofcoriander-seed. 1^ do. star anise-seed. 3 do. angelica seed, do. cloves. 3 drachms of Spanish saffron. 6 do. Peruvian balsam. 3 do. mace. ounce of Ceylon cinnamon. 6 di'achms ofcarrot-seed. 18 accajou nuts. 6 drachms of rosemary. 6 oranges,the yellow rinds only. 6 lemons. do. do. do.

Groimd; macerate for 2 weeks with 3 g^ons of^cohol, 95 per cent., and gallons of water (see No.5). Distil from off the water 3 gallons of high-flavored spirit, miy with 20 lbs. ofsugar dissolved in 5J gallons of water. Fil ter. Color green (see No.89.)

186. Eau de Yie d'Andaye.

4 ounces ofstar anise-seed. 8 do. coriander-seed. 4 do. green anise-seed. "4 do. orris-root. 18 oranges,the yellow rinds only, r

Ground and cut; macerate for 24 hours with 3f gallons of alcohol, 95 per cent., and 4 gallons of water. (See No.5.) Distil from off the water SJ gallons of flavored