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

150

EEOIPES FOR TEN GALLONS EACH.

167. Eau de Fraises. (Strawberry'Water.)

6 ll3s. ofstrawberries made to a pnljj. 8 lbs. ofsugar.

Boilfor 5 minutes in 6^ gallons of water; strain, press, then add 3 gallons of alcohol, 95 per cent. Filter (See No. 3.) ^ 168. Eau de Framboises. (Itaspberry Water.) 6 lbs. of raspberries made to a pulp, boil for 5 minutes with 8 lbs. ofsugar and 6^ gallons of water; strain, press, and then add 3 gallons of alcohol, 95 per cent. Filter. (See No. 3.) 169. Eau de G-enievre. (Juniper Water.) 3 drachms of oil of juniper, dissolve in 3 gallons ofalco hol, 95 per cent., then add 8 lbs. of sugar dissolved in gallons of water. Filter.

170. Eau d© Girofle. (Clbve Water.)

10 ounces of cloves. 11 do. mace.

Ground; macerate for 24 hours with 3gallons of alcohol, 95 per cent., and 3i gallons of water (see No.5). Distil from off the water 3 gallons of fl.avored spirit, then add' 20 lbs. of sugar dissolved in 6|gallons of water. Color brown with coloring and filter(see Nos.3and 88).

171. Eau de Groseilles. (Currant Water.) 6 lbs. of red currants made to a pulp, boil for 5 minutes with 8 lbs. ofsugar and 6^ gallons of water, strain, press,