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

EAU DE FLEURS d'oRANGES.

141^

163. Eau Cordiale.

(Cordial Water.)

1 ounce of myrrh. 4 do.

cinnamon. cardamom.

do.

4

Ground ; macerate for 24 hours with 3 gallons of alco- hol, 95 per cent., and 3i gallons of water (see No. 5) distil over 3 gallons of flavored spirit ; then add 8 lbs. ot sugar dissolved in 6^ gallons of water. Filter. (See No. 3.) 164. Eau de Cumin, 1 ounce of oil of caraway seed dissolved in 3 gallons of alcohol, 95 per cent., and then add 8 lbs. of sugar dissolved in 6i gallons of water. Filter. (See No. 3.)

165. Eau Divine.

1^ lbs. of fresh lemon peel, the yellow only. J lb. of coriander-seed. 1 ounce of mace.

cardamom.

do.

1

Ground

; and macerate for 24 hours with 3 gallons of

alcohol, 95 per cent, and 3^ gallons^of water (see No. 5). Distil from oiF the water 3 gallons of fine flavored spirit, add 2 drachms of oil of neroly and 1^ drachm of oil of bergamot ; after dissolution mix 24 lbs. of sugar dissolved in 51 gallons of water. Filter. (See No. 3.) 166. Ean de Flenrs d' Oranges. (Orange-Flower Water. 162 drops of oil of neroly, dissolve in 3 gallons of alco- hol, 95 per cent., then add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter. (See No. 3.)