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

152

EECIPES FOli TEN GALLONS EACH.

175. Ean de Menthe. (Mint Water.)

^ ounce of oil of peppermint dissolved in 3 gallons of alcohol, 95 per cent. ; then add 8 lbs. of sugar dissolved in 6i gallons of water. Filter. (See No. 3.)

176. Eau de Mere.

1 lb. of angelica root. 1 lb. of jumper berries. Ground ;

macerate for 24 hours with 3 gallons of alco hoi, 95 per cent., and 6^ gallons of water (see No. 5) strain, press ; dissolve in the liquor 8 lbs. of sugar. Filter. (See No. 3.)

177. Ean de Milleflenrs. (All-Flower Water.)

12 ounces of orange flowers. 9 do. quincy blossoms. 6 do. lavender flowers. 5 do orris-root. 5 do. peppermint. 4 do. lemon balm. 4 do. cinnamon. 2 do. thyme. do. cloves. Ground ;

macerate for 24 hours with 3 gallons ox alco- hol, 95 per cent., and 3^ gallons of water (see No. 5) distil from ofl" the water 3 gallons ol flavored spirit, and add 20 lbs. of sugar dissolved in gallons of Avater ; color green with tincture of indigo and saffron, and filter. (See Nos. 3 and 90.)

178. Eau de Noix. (Water of Walnuts.)

64 unripe walnuts pounded to a pulp.