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

j

EAu d'oe.

153

- 8 ounces ofcinnamon.

'

4 do. cloves. Ground; macerate for 8 days with 3 gallons of alco hol, 95 per cent, (see No. 5); strain, press, filter; add 8 lbs. of sugar dissolved in G4 gallons of water; color dark brown. (See No.88.)

179. Eau de Noyaux de PfalzlDTirg.

lb. of bitter almonds. ^ do. apricot kernels. ^ do. peach kernels. ^ do. cherry kernels.

Ground; macerate for 24 hours with 3 gallons of alco hol,95 per cent.,and 3|- gallons of water (see Nn.5); dis tilfrom offthe water 3 gallons offine flavored spirit; mix it with 20 lbs.of sugar dissolved in 5}gallons of water. Fil ter. (See No. 3).

180. Eau d'OilletS, (Water of Pinks.)

2lbs. of red-pink flowers. 1 dracbm of cloves.

Ground and cut small; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 31 gallons of water (see No. 5); distil from off the water 3 gallons of fine fla^ vored alcohol; add 20 lbs. ofsugar dissolved in gallons of water; color red. (See No. 93.)

181. Eau d'Or. (GoldenWater.)

12 oranges, tbe yellow rinds only. 12lemons. do. do. do. 1^ drachms of mace. 7*