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

EAU DE VIE d'aNDAYE.

155

then add ^ gallons of white plain syrup.

press and filter ;

(See No. 7.)

185. Eau Verte Stomachique.

3 cunces of coriander-seed. do. star anise-seed. 3 do. angelica seed. 1^ do. cloves. 3 drachms of Spanish saffron. 6 do. Peruvian balsam. 3 do. mace. 1^ ounce of Ceylon cinnamon. 6 drachms of carrot-seed. 18 accajou nuts. 6 drachms of rosemary. 6 oranges, the yellow rinds only. 6 lemons. do. do. do. Ground ;

macerate for 2 weeks with 3 gallons of alcohol,

95 per cent., and 3^ gallons of water (see No. 5). Distil from off the water 3 gallons of high-flavored spirit, mix with 20 lbs. of sugar dissolved in 5f gallons of water. Fil- ter. Color green (see No. 89.)

186. Eau de Vie d'Andaye.

4 ounces of star anise-seed. 8 do. coriander-seed. 4 do. green anise-seed. 4 do. orris-root. 18 oranges, the yellow rinds only. Ground and cut ;

macerate for 24 hours with 3f gallons

of alcohol, 95 per cent., and 4 gallons of water.

(See

No. 5.)

Distil from off the water 3f gallons of flavor' "*