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

145

EAtr AEOilATIQUE.

149. Eau Archi-Episoopale.

24 cedrats. 18 ounces oflemon balm. 3 drachms of mace. 6 ounces ofangelica root. 2 drachms of reseda flowers. 2 do. jasmin do. 3 quarts of orange-flower water.

Macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 34 gallons of water (see Ko.6); distil over 3 gallons of flavored spirit, add 8 lbs. of sugar dissolved in 64 gallons of water. Filter. (See N"©. 3.)

150. Eau d'Argent. (Silver Water.)

4 drachms of oil of cedrats. ]0 drops of oil of roses.

Dissolve in 3 gallons of alcohol,95 per cent., add 20 lbs, ofsugar dissolved in 5? gallons of water; filter, then add 40 sheets of siIvei*foil, torn or cut in small pieces.

151. Ean Aromatique. (Aromatic Water.)

13 ounces of Ceylon cinnamon. 5 do. cardamom. 64 do. sassafras. 13 drachms of ginger.

Ground; macerate for 24hours with 3 gallons ofalcohol, 95 per cent., and 34 gallons of water (see Ko.5). Distil over3gallons of aromatic spirit; mix with it8 lbs. ofsugar dissolved in 64 gallons of water. Filter. (See No.3.) 1