1864 Bar Tender's Guide price $2 00 by Jerry Thomas

lU RECIPIiS FOR TKN GALL0X8 FACU.

145. Eau d'AbricOtS. (Apricot "Water.)

80 apricots, very npe. Cut in small pieces, and boil them up with 4 gallons of white wine; strain, and add gallon of white plain syrup (see No. V); an ounce of tincture of cinnamon, and gallons of alcohol, 95 per cent.; filter after two weeks. 22 ounces of wormwood. Macerate 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No.5). Distil from off the water 3 gallons offlavored spirit,and add 8 lbs.ofsugar dissolved in 6^ gallons of water; filter, and color green with tincture ofsaffron and indigo. (See No.90.) 146. Eau d'Absinthe. (Absmtlie "Water.)

147. Eau d'AnlS. (Water of Anise-seed.)

'1 ounce of oil of anise-seed dissolved in 3 gallons ofalco hol,95 per cent.; then add 8 lbs. of sugar dissolved in 6^ gallons of water,and filter. (See No. 3.)

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148. Eau-d'Anis Compos©. (Compound Water of Anise. seed.)

lb. of green anise-seed. 4 lb. ofstar anise-seed. ^ lb. of angelica seed.

Grind; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5.); distU from off the water 3 gaUons flavored spirit, and add 3 lbs, of sugar dissolved in 6^ gaUons of water; then filter. (See No.3.)