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

EAU d'oK.

153

8 ounces of cinnamon. 4 do. cloves. Ground ;

macerate for 8 days with 3 gallons of alco-

hol, 95 per cent, (^ee No. 5) ; add 8 lbs. of sugar dissolved in 6^ gallons of water; color dark hrown. (See No. 88.) strain, press, filter ;

179. Eau de Noyaux de Pfalzburg.

J lb. of bitter almonds.

apricot kernels?

do.

|-

peach kernels,

do.

1 i

cherry kernels.

do.

Ground ; macerate for 24 hours with 3 gallons of alco- hol, 95 per cent., and 3^ gallons of water (see No. 5) ; dis- til from off the water 3 gallons of fine flavored spirit ; mix it with 20 lbs. of sugar dissolved in 5f gallons of water. Fil- ter. (See No. 3).

180. Eaud'Oillets.

(Water of Pinks.)

2 lbs. of red-pink flowers. 1 drachm of cloves. Ground and cut small ;

macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3i gallons c T water (see No. 5) ; distil from off the water 3 gallons of ane fla- vored alcohol ; add 20 lbs. of sugar dissolved in 5{ gallons of water ; color red. (See No. 93.)

181. Ean d'Or. (Golden Water.)

12 oranges, the yellow rinds only. 12 lemons. do. do. do. 1^ drachms of mace.

/J*