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

150

EECIPES rOk HEy GALLON'S EACH.

167. Eau de Fraises. (Strawberry Water.)

6 lbs. of strawberries made to a pulp. 8 lbs. of sugar. Boil for 5 minutes in 6^ gallons of water ; then add 3 gallons of alcohol, 95 per cent.

strain, press,

(See

Filter.

N-o. 3.)

168. Eau de Framboises. (Raspberry Water.)

6 lbs. of raspberries made to a pulp, boil for 5 minutes with 8 lbs. of sugar and 6^ gallons of water ; strain, press, md then add 3 gallons of alcohol, 95 per cent. Filter. [See Xo. 3.)

169. Eau de Genievre.

(Juniper Water.)

3 drachms of oil of juniper, dissolve in 3 gallons of alco- Qol, 9"^ per cent., then add 8 lbs. of sugar dissolved in 6^ raW: \ of water. Filter.

170. Eau de Girofle.

(Clove Water.)

10 ounces of cloves. 11 do. mace. Ground ;

macerate for 24 hours with 3 gallons of alcohol,

95 per cent., and 3^ gallons of water (see Xo. 5). Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. of sugar dissolved in 6f gallons of water. Color brown with coloring and filter (see Xos. 3 and 88).

171. Eau de GrOSeilles. (Currant Water.) 6 lbs. of red currants made to a pulp, boil for 5 minutes with 8 lbs. of sngu- and 6^ gallons of water, strain, press,