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

RECIPES FOR TEN GALT.o>rS TACH.

146

152. Eau de Belles Dameg

2f draclims of essence of vanilla. 12 drops of oil of neroly. 8 drops 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. Color rose. (See 'No. 93.)

153. Eau de Bergamotte. (Bergamot Water.)

10 oranges, the rinds only. 10 bergamots, do. do. 5 lemons, do. do. Cut them in small pieces, and macerate for 24 hours with 3 gallons of alcohol, 95 per cent. ; add 3i gallons of water (see No. 5). Distil from off the water 3 gallons of flavored spirit, and add 20 lbs. of sugar, dissolved in of gallons of water. Filter. (See No. 3.)

154. Eau de Cannelle. (Cinnamon Water.)

lounce of oil of cinnamon; dissolve in 3 gallons of alco- hol, 95 per cent., then add 8 lbs. of sugar dissolved in 64 gallons of water. Filter. (See No. 3.)

155. Eau de Carvi. (Caraway Water.)

H lb. of caraway seed, ground ; and macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3| gallons of watRr (see No. 5). Distil from off the water 3 gallons of flavored spirit, and add S lbs. of sugar dissolved in gal- lons of water Filter. (See No. 3.)