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

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EAU DB CHASSEITES

, 147

156, Eau de Cedrat. (Cedrat Water.)

48 cedrats,the rinds only. 24 oranges, do. do.

Cut and macerate them, for 24 hours with 3 trallous of alcohol, 95 per cent., and 3^ gallons of water (see IN"o. 5). Distil from off the water 3 gallons of flavored spirit; add 24 lbs. of sugar dissolved in 5^ gallons of water. Filter. (See No.3.) 157- Eau de Celery. (Kirschwassor.) 12 ounces celery seed ground. Macerate for 24 hours •with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No.5); distil from off the water the 3 gallons of flavored spirit; then add 24 lbs. of sugar dissolved in 5^ gallons of water. Filter. (See No.3.) 158. Eau de Cerises. (Cherry Water.) Take 9 bushels of black cherries, without stems, and make a pulp of them; break two haudfuls of cherry stones; put this pulp in a large cask, and let it ferment for 2 or 3 months; keep off the air by a good fixed cover, and add water sufficient to prevent its burning when dis tilled;' then distil over to the strength of 55 per cent.(10 above proof), and fill it in demijohns or bottles.

159. Eau de Chasseurs, (Hunter's Uew.)

145 drops of oil of peppermint. 48 do- oil of mace.

Dissolved in 3 gallons ofalcohol,95 per cent.; then add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter. (See No.3.)