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

151

EAU DE MALTE.

tlien add 3 callons of alcohol, 95 per cent. Filter. (See Ko.3.)

172. Eati de la Cote,St.Andr^.

4 lbs. of peach kernels. 4 ounces of Ceylon cinnamon. 27 oranges, the yellow parts ofthe rinds ofthem. Cut; macerate for 24 hours with 3 gallons of alcohol, 95 per cent.,and gallons of water (see No.5). Distil from offthe water 3 gallons of fine flavored spii'it, then add 20 lbs. ofsugar dissolved in 5J gallons of water. Filter. (See No.-S.)

173. Eaii de Lucrece:

64 drops ofoil of cinnamon. 32 do. oU of cloves. 146 do. oil of cedrat.

Dissolve in 3 gallons of alcohol, 95 per cent.,then add 20 lbs. of sugar dissolved in 5f gallons of water. Filter. (See No.3.)

174. Eatl de Malte. (Water of Malta.)

4 ounces of Ceylon cinnamon. ^ do. castoreum. 1 do. mace.

Cut and ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3i gallons of water (see No. 5); distil from off the water 3 gallons of flavored spmt; add 20 lbs. of sugar dissolved in 5J gallons of water. Filter. (See No. 3.)