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

152

EECIPE8 FOli TEN GALLONS EACH.

175. Eau de Menthe. (Mint Water.) ounce of oil of peppermint dissolved in 3 gallons of alcohol, 95 per cent.; then add 8 lbs. of sugar dissolved in 61 gallons of water. Filter. (See FTo. 3.)

176. Eau d© Mere.

I lb. ofangelica root. 1 lb. ofjumper berries.

Ground; macerate for 24 hours with 3 gallons of alco hol, 95 per cent., and 6^ gallons of water (see No.5); strain, press; dissolve in the liquor 8lbs. ofsugar. Filter. (See No. 3.) 177. Eau d© Millefleurs. (All-rio-wer Water.) 12 ounces oforange flowers. 9 do. quiucy blossoms. lavender flowers, orris-root,

do. do. do. do. do. do. do.

peppermint, lemon balm, cinnamon, thyme, cloves.

A Ground; macerate for 24 hoitrs with 3 gallons of alco hol, 95 per cent., and gallons of water (see No. 5); distil from b£f the water 3gallons offlavored spirit,and add 20 lbs. of sugar dissolved in gallons of water; color green with tincture of indigo and saifron, and filter. (See Nos.3 and 90.) H

178. Eau de Noix. (Water of Walmita.)

54 unripe walnuts pounded to a pulp.