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

15i

RECIPES FOii TEN GALLONS EACH

3 ounces of cardamom. 3 do.

grains d'ambrette.

Ground

; macerate for 24 hours with 3 gallons of alco-

hol, 95 per cent, and 3£ gallons of water (see No. 5). Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. of sugar, dissolved in 5f gallons of water, filter, mix in 2 sheets of pure gold leaf to each bottle.

182. Eau des Pacificatenrs de Grece.

24 lemons, the yellow rinds only ; cut and macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3|- gal- lons of water (see No. 5). Distil from off the water 3 gal- lons of flavored spirit, and add to it ^ gallon of orange- flower water and 20 lbs. of sugar dissolved in 5^ gallons of water. Filter. Color red. (See No. 93).

183. Eau de Quatre Graines.

(Water of Four Seeds.)

I lb. of fennel seed. } lb. of celery-seed. I lb. of star anise-seed. \ lb. of dill-seed. Ground ;

macerate for 24 hours with 3 gallons of alco- hol, 95 per cent., and 3i gallons of water (see No. 5). Distil from off the water 3 gallons of fine flavored spirit ; then add 20 lbs. of sugar, dissolve in 5f gallons of water. Filter. (See No. 3).

184. Eau de The. (Tea Water.)

1 lb. of hyson tea. 1 lb. of souchong tea. Ground ;

and macerate for 8 days with 3 gallons of alco-

hol, 95 per cent., and 4i gallons of water (see No. 5) ;

strain,