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

EAU DE IttALTif.

151

thv>\ 3fcdJ 3 crallons of alcohol, 9rf per ».eat.

(Sen

Filter.

No v)

172. Eau de la Cote, St. Andre>.

4 lbs. xii peach kernels. 4 ounces of Ceyloa cimiaraon. 27 oranges, the yellow parts of the rinds of taem. Cut; macerate for 24 hours with 3 gallons ct alcohol, 95 per cent., and 3^ gallons of water (sec No. 5) Distil from off the water 3 gallons of fme flavored spirit, then add 20 lbs. of sugar dissolved in 5 1 gallons of water. Filter. (See No. 3.)

173- Eau de Lucreco. .

64 drops of oil of cinnamon. 32 do. oil of cloves. 146 do. oil of cedrat. Dissolve in 3 gallons of alcohol, 95 per v.ent., then add 20 lbs. of sugar dissolved in 5f gallons of water. Filter. (See No. 3.)

174. Eau de Malte. (^ater of Malta.)

4 ounces of Ceylon cinnamon. \ do. castoreum.

1 mace. Cut and ground ; do.

macerate for 24 hours with 3 gallons >f alcohol, 95 per cent., and 3^ gallons of water (see No. 5) ; distil from off the water 3 gallons of flavored spirit add 20 lbs. of sugar dissolved in 5| gallons of water. Filter. (See No. 3.)