1862 The Bartender's Guide price $2,50 by Jerry Thomas

145

KAU AUOMATlQUi:.

149. Eau Archi-Episcopale.

24 cedrats. 18 ounces of lemon balm. 3 drachms of mace. 6 ounces of angelica root. 2 drachms of reseda flowers. 2 do. jasmin do. 3 quarts of orange-flower water. Macerate for. 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5) ; distil over 3 gallons of flavored spirit, add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter. (See No. 3.)

150. Eau d' Argent.

(Silver Water.)

4 drachms of oil of cedrats. 10 drojts of oil of roses. Dissolve in 3 gallons of alcohol, 95 per cent., add 20 lbs. of sugar dissolved in 5f gallons of water ; filter, then add 40 sheets of silverfoil, torn or cut in small j^ieces.

151. Eau Aromatique. (Aromatic Water.)

13 ounces of Ceylon cinnamon. 6 do. cardamom. 6^ do. sassafras. 13 drachms of ginger. Ground ;

macerate for 24 hours with 3 gallons of alcohol,

95 per cent., and 3i gallons of water (see No. 5).

Distil

mix with it 8 lbs. of sugar

©ver 3 gallons of aromatic spirit ;

(See No. 3.)

dissolved in fii gallons of water.

Filter.

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