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

EAU DE CUASSEUES

156. Eau de Cedrat. (Cedrat Water.)

48 cedrats, the rinds only. 24 oranges, do. do.

Cut and macerate them for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see ^^o. 5). Distil from off the water 3 gallons of flavored spiri ; ; add 24 lbs. of sugar dissolved in 5^ gallons of water. Filter (See No. 3.)

157. Eau de Celery. (Kirschwasser.)

12 ounces celery seed ground. 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 the 3 gallons of flavored spirit ; then add 24 lbs. of sugar dissolved in 5i gallons of water. Filter. (See No.' 3.)

158. Eau de Cerises. (Cherry Water.)

Take 9 bushels of black cherries, without stems, and make a pulp of them ; break two handfuls of cherry stones ; put this pulp in a large cask, and let it ferment for 2 or 3 months ; keep off the air by a good fixed cover, and add water suflicient to prevent its burning when dis- tilled; then distil over to the strength of 55 per cent. (10 above proof), and fill it in demijohns or bottles.

159. Eau de Chasseurs, (Hunter's Dew.)

145 drops of oil of peppermint. 48 do. oil of mace. Dissolved in 3 gallons of alcohol, 95 per cent. ; 8 lbs. of sugar dissolved in 6^ gallons of water.

then add

Filter

(See No. 3.)